The Recipes

Poached Salmon with Salsa Verde

A few years ago, I thought that tomatillos were just green tomatoes.  Nope!  They’re actually in the gooseberry family.  You have to remove the paper skin and wipe them with a paper towel.  The skin tends to be a little bit waxy.  

Come on kids, it’s time to put away the heavy sweaters and break out the flipflops.  Get a pedicure (you, too, boys) and eat this meal… you’ll go to bed feeling great, I promise.  Save your calories for a margarita.  Happy Cinco de Mayo!

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Poached Salmon with Salsa Verde


- 1 salmon fillet, 4-6 oz.
- 1 lemon, juiced
- 1 T. peppercorns
- 1 c. white wine
- 1 c. water or stock
- 1 kiwi, diced
- 1 tomatillo, diced
- 2 T. diced onion
- 1 T. cilantro, chopped
- ⅓ jalapeno, finely diced
- 1 T. agave nectar
- a few dashes of hot sauce
- salt
- pepper

Mix the kiwi, tomatillo, onion, jalapeno, agave, cilantro and hot sauce together in a bowl.  Add half of the lemon juice and season with salt and pepper.  Set aside.

Combine the peppercorns, stock and wine in a pot.  Squeeze in the other half of the lemon and add both lemon halves to the pot.  Bring it to a simmer.  Slide the salmon into the liquid and let it poach for 4-5 minutes; until it is opaque and cooked through.

Plate the salmon.  Spoon the salsa over the top.