This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Eating and reading are two pleasures that combine admirably."
This is a great summer sauce and goes well on almost any fish, meat or poultry that you can grill. It is best to choose ingredients that have some flavor on their own.
Chicken, pork tenderloin, top round of beef are all great choices.
If you’re going to have fish, choose one with a lot of flavor. Trout or catfish might get lost, where salmon, red snapper or sea bass would work great.
These lovely fruits are in the same family as tomatoes and are often called Mexican Green Tomatoes or Tomatoes Verde. They are widely available in most markets and, while tomatillos look like small green tomatoes covered with a papery husk, that is where the resemblance ends.
The skin of the tomatillo is tougher and the meat of the fruit is coarse to mealy (of course a lot of the tomatoes on the market now are coarse and mealy). The flavor is acidic and has a wonderful tartness that adds character to salsas, guacamole, moles and sauces.
4 ounces tomatillos = 36 calories, 1g fat, 0g sat fat, 0g mono fat, 1g protein, 6g carbohydrates, 1mg sodium, 0mg cholesterol
Servings = 4 | Serving size =4 ounces fish with sauce
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers. The sauce will keep well for about 4 days in the refrigerator and the leftover salmon is wonderful, chilled, with a little bit of sauce the next day. Leftover salmon also makes great tacos or sandwiches
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Zucchini Salad or Zucchini Pico de Gallo
|1/2 small||white onion (cut into wedges)|
|1/4 cup||fresh cilantro|
|1/4 tsp||ground cumin|
|1/8 tsp||cayenne pepper|
|fresh ground black pepper (to taste)|
|1 Tbsp||olive oil|
|4 4 ounce||salmon filets (skin left on)|
Preheat the oven to 325°F. Place the tomatillos and onion wedges in a grill pan or a large skillet and place the pan in the oven.
Roast the tomatillos for about 15 minutes. Turn once or twice to let them brown on all sides.
After about 15 minutes, remove the pan from the oven and sprinkle the onions over the top. Return the pan to the oven for another 15 minutes.
Remove and let the tomatillos and onions cool until they are just warm. Place them in a blender, or using a stick blender with a medium bowl, puree the roasted tomatillos and onions until smooth.
Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Place the sauce in a sauce pan and place over very low heat to keep warm.
Place a large skillet over medium-high heat.
Add the olive oil, and when the pan is hot, place the salmon in the skillet flesh side down.
Cook for about 4 minutes and turn the salmon over so that it is skin side down.
Cook for about 5 minutes, then serve each filet topped with 1/4 of the sauce.
Serving size = 4 ounces fish with sauce
Servings = 4
Amount Per Serving
|Calories 215||Calories from Fat 100|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||5%|
|Vitamin A 2%||Vitamin C 17%|
|Calcium 0%||Iron 7%|
|Vitamin K 9 mcg||Potassium 734 mg|
|Magnesium 46 mg|