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!
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
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.