Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Add-Your-Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 


Ethnic Recipes
Afghan Recipes
African Recipes
American Recipes
Bukhari Recipes
Egyptian Recipes
Greek Recipes
Hungarian Recipes
Iraqi Recipes
Italian Recipes
Jewish Recipes
Kurdish Recipes
Lebanese Recipes
Middle Eastern Recipes
Moroccan Recipes
Persian Recipes
Romanian Recipes
Thanksgiving Recipes
Turkish Recipes
Yemenite Recipes


Category Recipes
Healthy
Vegetarian
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

 

Print your recipe and enjoy cooking!


Search for Recipes

 






















Print   

Ingredients:


* 8 medium tomatillos
* 1 green bell pepper, stem and seeds removed
* 2 tablespoons fresh lime juice
* 3 tablespoons ELEA virgin olive oil
* 1/2 cup fresh cilantro leaves, chopped (check well for infestation)
* Sea salt to taste
* 1 jalapeno pepper, roasted, peeled and diced (optional) or substitute Sriracha Hot Chili Sauce to taste
* 1 fillet of wild Alaskan salmon, pin bones removed, trimmed of fatty tissue but with skin left on (about 2 pounds)
* Freshly ground black pepper
* 1/2 cup of your favorite barbecue sauce
* 8 large sprigs of fresh cilantro for garnish


Directions:


Preheat the grill or broiler to 450 degrees F.

Tomatillo Salsa Verde:

1. Remove the tomatillo husks.
2. Rinse and place in oven-proof dish or broiler pan without overlapping.
3. Lay green pepper skin side up on pan with the tomatillos.
4. Cook under a preheated 450 degree F broiler until blackened on the outside and tender on the inside, turning as necessary for even cooking for about 10-15 minutes.
5. Remove from oven and allow to cool. Peel away the excessively blackened skin.
6. Chop tomatillos and green pepper and transfer to medium bowl.
7. Add lime juice, olive oil and cilantro. Season with salt and jalapeno or Tabasco to taste.
8. Refrigerate.

To cook:

1. Lay salmon fillet on foil-lined cookie sheet.
2. Season with salt and black pepper.
3. Brush barbecue sauce over salmon.
4. Place on grill and close cover or broil in the oven about 4 inches from heat source.
5. Cook until desired doneness, about 15 minutes for medium.
6. Remove from heat.

To serve:

1. With a couple of large metal spatulas, lift the entire fillet to serving platter.
2. Spoon salsa around the salmon.
3. Garnish salmon with sprigs of cilantro.
4. Serve.



Source: Baruch

Print   



Google


Search for more Recipes...


   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup

food from
turkey breast
cook turkey
food recipes
food traditional

recipes
cake recipes
turkey
soup recipes
easy recipes

recipes pasta
food
chicken recipes
recipes for chicken
bread recipes

More Tags ....