Crispy Salmon With Tomatillo Salsa

Ingredients

4 SERVINGS

SALSA

1lb. tomatillos, husked, rinsed

2 serrano chiles

2 garlic cloves, unpeeled

¼ tsp. cumin seeds Kosher salt

1 spring onion or 2 scallions, white and pale green parts only,

finely chopped 3–4 sprigs cilantro, tough stems removed, chopped

½ tsp. dried oregano,

preferably Mexican Lime wedges (for serving; optional)

SALMON AND ASSEMBLY

1 Tbsp. extra-virgin olive oil

¼ tsp. cumin seeds

4 6-oz. skin-on salmon fillets Kosher salt

Dried oregano,

cilantro leaves,

avocado slices,

and lime wedges [for serving]

Preparation

SALSA

Step 1

Preheat the broiler. Place tomatillos, chiles, and garlic on a lined baking sheet. Broil, tossing once, until tomatillos are beging to blister and start to release some juices, around 7–10 minutes. Transfer to a medium bowl and cover. Let sit until the tomatillos are softened, about 5 minutes. Uncover and let sit until cool enough to handle, about 10 minutes.

Step 2

Remove skins from chiles and peel the garlic; place in a molcajete or mortar and pestle with cumin seeds and a pinch of salt. Grind until smooth. Add the tomatillos and grind until a coarse purée is formed. Stir in spring onion, cilantro, and oregano. Season with more salt if needed; squeeze in lime juice to taste.

SALMON AND ASSEMBLY

Step 3

Heat oil in a large skillet over medium-high. Sprinkle in cumin seeds. Season the salmon with salt; arrange, skin side down, in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn over; cook until just cooked through, about 4 minutes.

Step 4

Divide salmon among plates and spoon salsa over. Scatter a little oregano and cilantro on top. Serve with avocado and lime wedges!