Editorial sample recipeMexicanbeginnerdairy-freegluten-freelow-carb

Mexican Seared Salmon With Charred Tomatillo And Avocado Salsa

Name: Mexican Seared Salmon With Charred Tomatillo And Avocado Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 item salmon fillets, skin-on, 6 oz each; 1 tbsp vegetable oil; 4 medium fresh tomatillos, husked and rinsed; 1 item jalapeño pepper, halved and seeded; 1 large avocado, diced; 0.25 cup fresh cilantro, chopped; 2 tbsp lime juice, freshly squeezed; 0.5 tsp ground coriander; 0.75 tsp salt

Crispy skin-on salmon topped with a bright, smoky salsa made from pan-charred tomatillos, jalapeño, and creamy diced avocado.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Dry Pan Charring

Cooking un-oiled fresh vegetables in a hot pan blisters the outer skin, unlocking smoky roasted flavors to balance acidity.

Instructions

Step 1: Place whole husked tomatillos and halved jalapeño in a dry skillet over high heat, charring for 6 to 8 minutes until skins blister and blacken in spots.
Step 2: Transfer charred tomatillos and jalapeño to a cutting board, chop finely, and place into a mixing bowl.

Step 3: Add diced avocado, fresh cilantro, lime juice, ground coriander, and half of the salt to the charred tomatillos, gently tossing to make the salsa.

Step 4: Pat salmon fillets thoroughly dry with paper towels and season skin and flesh sides with the remaining salt.

Step 5: Heat vegetable oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

Step 6: Lay salmon fillets skin-side down in the pan and sear undisturbed for 4 minutes until skin is crisp and gold.

Step 7: Flip salmon fillets carefully and cook for an additional 3 minutes until cooked through, then serve topped with the salsa.

Cooking tips

Ensure salmon skin is thoroughly dried before searing to achieve maximum skin crispness.
Keep avocado pieces slightly large to retain texture contrast against the chopped tomatillos.
Original home-cooking adaptation inspired by Mexican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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