Salmon with Roasted Tomatillo Sauce

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 Brown Rice or Refried Black Beans or Quinoa and Black Beans or Quinoa and Black Beans - Low Sodium Version

AND

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

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.