Salmon in Luxurious Green Sesame Pipian
Shopping List
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2 skinless salmon filets, 5oz each
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fresh cilantro (or from the tube)
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1 can white beans (optional)
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4 peppers, some poblano, some sweet
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~12 oz tomatillo salsa (Trader Joe's is good)
Staples Used
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3 Tbl sesame tahini
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1 cup chicken stock
Recipe
(Since we've diverged a bit from the original, and my copy of the cookbook is breaking at the spine here from over-use, here are the full details. But seriously: buy Bayless' book -- it's one of our absolute go-tos.)
Mince the poblanos fairly fine, and chop the sweet peppers more coarsely.
Heat 2 Tbl vegetable oil over medium-high heat in a large skillet, preferably non-stick. Toss in the salsa, and simmer hard, stirring frequently, for about five minutes, until it reduces to something a bit closer to the texture of tomato paste.
Add the tahini and chicken stock, bring to a boil, and reduce to medium-low. Simmer for 10 minutes, which should be enough time for the texture to smooth out again.
Add the beans (if using) and peppers, and return to a gentle simmer.
Nestle the salmon in, cover with all the Stuff, and simmer gently for about 6-7 minutes, just enough time for the salmon to cook through.
Turn off the heat, and remove the salmon to bowls. Add the cilantro to the skillet, and mix thoroughly.
Pour the Stuff over the salmon, and serve.
Notes
This is a half recipe, suitable for dinner for two. This makes two heaping bowls of mostly veggies and some salmon.
The original recipe calls for salt and sugar; neither seems necessary. (Possibly due to the salsa.) And we don't bother with the sesame seeds.
For a while we were using the white beans, but eventually decided they were superfluous to requirements; we don't often use them any more.
When using the TJ's salsa, or even crushed tomatillo, there is no need to blend it.
The original also for salmon filets, but offers chicken breast as an option; that works better for leftovers if we make a double batch.
The original also calls for green peas; we use the white beans instead, as suggested in the variations, if using chicken. Add with the chicken.
If we don't have fresh cilantro, can use a spoonful of the paste. After removing the fish, turn off heat and stir into the sauce.
Kate suggested throwing in cut-up poblano Peppers as the vegetable, to give it a bit more spice. Cut the peppers smallish, cover and nuke for a minute or two until hot. Stir into the sauce, and serve over the fish.
-- Very, very good, and not a great deal of effort.
Variations
