Salmon Baked in Salsa Verde

Name: Salmon Baked in Salsa Verde
Ingredients: 6 (4-ounce) salmon fillets; Coarse salt and freshly ground black pepper; 2 garlic cloves; 1 pobiano chile stemmed, seeded, and chopped; ½ bunch cilantro , leaves only, chopped; ½ bunch Italian parsley , leaves only, chopped; 6 scallions , white and light green parts only, chopped; 3 Roma tomatoes , cored, seeded and chopped; ½ cup water; 2 tablespoons fruity olive oil; 1 tablespoon white wine vinegar; 2 teaspoons dried oregano; 1 teaspoon coarse salt; Lemon wedges, for serving

Contributors

Cookbook

Cooking with Too Hot Tamales

Published by William Morrow

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This image courtesy of Joseph DeLeo

Serves6

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish, blender, food processor

Mealdinner

Moodstressed

Taste and Textureherby, hot & spicy, tangy

Ingredients

6 (4-ounce) salmon fillets
Coarse salt and freshly ground black pepper
2 garlic cloves
1 pobiano chile stemmed, seeded, and chopped
½ bunch cilantro, leaves only, chopped
½ bunch Italian parsley, leaves only, chopped
6 scallions, white and light green parts only, chopped
3 Roma tomatoes, cored, seeded and chopped
½ cup water
2 tablespoons fruity olive oil
1 tablespoon white wine vinegar
2 teaspoons dried oregano
1 teaspoon coarse salt
Lemon wedges, for serving

Instructions

Preheat the oven to 350°F. Season the fish all over with salt and pepper and place in an oiled baking dish.
To make the salsa, combine all of the ingredients in a blender or food processor and puree.
Pour the salsa over the fish and bake 8 to 12 minutes, until the thickest part of the fish is cooked through. Serve hot with lemon wedges and the salsa spooned on top.