Mexican · beginner
Mexican Seared Salmon With Charred Tomatillo And Avocado Salsa
Crispy skin-on salmon topped with a bright, smoky salsa made from pan-charred tomatillos, jalapeño, and creamy diced avocado.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place whole husked tomatillos and halved jalapeño in a dry skillet over high heat, charring for 6 to 8 minutes until skins blister and blacken in spots.
- 02
Transfer charred tomatillos and jalapeño to a cutting board, chop finely, and place into a mixing bowl.
- 03
Add diced avocado, fresh cilantro, lime juice, ground coriander, and half of the salt to the charred tomatillos, gently tossing to make the salsa.
- 04
Pat salmon fillets thoroughly dry with paper towels and season skin and flesh sides with the remaining salt.
- 05
Heat vegetable oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
- 06
Lay salmon fillets skin-side down in the pan and sear undisturbed for 4 minutes until skin is crisp and gold.
- 07
Flip salmon fillets carefully and cook for an additional 3 minutes until cooked through, then serve topped with the salsa.
A LITTLE KITCHEN KNOW-HOW
Dry Pan Charring
Cooking un-oiled fresh vegetables in a hot pan blisters the outer skin, unlocking smoky roasted flavors to balance acidity.
Notes from the kitchen
- Ensure salmon skin is thoroughly dried before searing to achieve maximum skin crispness.
- Keep avocado pieces slightly large to retain texture contrast against the chopped tomatillos.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
