Salmon Baked in Salsa Verde
Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)
By roasting the fish with its sauce the flavors integrate
in the pan and the cook is saved the bother of making a separate sauce.
6 (4 ounce) salmon fillets
salt and freshly ground pepper
Preheat the oven to 350 degrees F.
- 2 garlic cloves
- 1 poblano chile, stemmed, seeded and chopped
- 1/2 bunch cilantro leaves, chopped
- 1/2 bunch Italian parsley leaves, chopped
- 6 green onions, white and light green only, trimmed and chopped
- 1 tablespoon white wine vinegar
- 3 roma tomatoes, cored, seeded and chopped
- 2 teaspoons dried oregano
- 1/3 cup water
- 2 tablespoons fruity olive oil
- 1 teaspoon salt
- lemon wedges for serving
Season the fish all over with salt and pepper
and place in an oil-lined ovenproof baking dish.
To make the salsa, combine all of the ingredients
in a blender or food processor and puree.
Pour the salsa over the fish in the pan
and bake 8 to 12 minutes, until the thickest part
of the fish is done. Serve hot with lemon wedges
and salsa spooned on top.
Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback
Copyright 1998 StarChefs. All rights reserved.