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Makes 4 to 6 servings

How to Make It

Step 1

Pull off and discard tomatillo husks. Rinse and dry tomatillos.

Step 2

In a 10- to 12-inch frying pan over medium-high heat, cook tomatillos and garlic until lightly browned, about 5 minutes, turning often. Remove from pan to cool.

Step 3

Peel garlic and mash to a paste with 1/4 teaspoon salt. Mix with oil and vinegar.

Step 4

Rinse fish and pat dry. Coat skinless sides of salmon with garlic mixture. Let stand about 5 minutes.

Step 5

For minimum heat, remove seeds and veins from chilies. Coarsely chop chilies.

Step 6

In a food processor or blender, combine chilies, tomatillos, 1/4 cup cilantro, and lime juice. Whirl until puréed.

Step 7

Peel, pit, and coarsely dice avocado. Add half the avocado to tomatillo mixture and whirl just to blend slightly. Pour into a bowl and stir in onion, remaining diced avocado, and salt to taste.

Step 8

Lay fish on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook salmon, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes.

Step 9

Transfer fish to plates, garnish with remaining cilantro, and top with tomatillo-avocado salsa. Add salt to taste.

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