Salmon Poached In Salsa Verde

Salmon Poached In Salsa Verde

Ingredients

7 tomatillos, husked, washed & quartered
1/2 cup coarsely chopped green onions (white & light green parts)
1/3 cup fresh cilantro
1 tablespoon lime juice
2 cloves garlic
1/2 jalapeno, deseeded & deribbed
2 tablespoons vegetable oil
1/2 cup finely chopped red onions
1 & 1/2 lb salmon fillet, cut into 4 pieces

Procedure

Put the tomatillos, green onions, cilantro, lime juice, chili and garlic into a food processor; pulse until it's only slightly chunky.

Heat the oil up in a lidded skillet over medium heat. Add the red onions & cook uncovered until softened (about five minutes).

Add the salsa mixture and cook over low heat, stirring occasionally, for about 10 minutes. Taste & season.

Add the salmon fillets skin side up and cook for five minutes covered. Uncover, flip the salmon, recover and cook for another five minutes. Kill the heat and let the salmon stand, covered, cooking with the residual heat for an additional three minutes. Uncover and plate the salmon, topping with the salsa verde. Serve with tortilla chips.

Thai-Style Cucumber Salad

Ingredients

2 Cucumbers
1 minced jalapeno pepper
1/2 minced shallot
2 tablespoons soy sauce
2 tablespoons lime juice (fresh)
1 teaspoon sugar or honey
2 tablespoons fresh chopped cilantro
1/4 cup crushed cocktail peanuts

Procedure

Peel the cucumbers, then slice them lengthwise. Scrape out the seeds from the center of each cuke, using a teaspoon. Thinly slice them.
Combine the pepper, shallots, soy sauce, lime juice and cilantro in a large container & mix. Add the cukes and toss gently. Finally, top with the cilantro and the peanuts.