For this zesty recipe, former head-chef at Slanted Door and Sun Basket co-founder Justine Kelly pairs the perfect salmon with a refreshing end-of-summer salsa and salad. Try it at home tonight for an easy meal that's sure to make it into your weekly rotation.
Salmon with tomatillo-avocado salsa and jicama salad
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 40 minutes
Two 6-ounce skin-on wild salmon filets
Freshly ground black pepper
10 ounces tomatillos
12 ounces jicama
1 serrano chile
½ teaspoon sumac
¼ teaspoon cumin
¼ teaspoon coriander
1 clove garlic
1 red radish
Small bunch mint
Small bunch cilantro
1. Season the salmon with salt and pepper.
2. Husk and rinse the tomatillos.
3. In a grill pan or cast-iron frying pan over medium-high heat, cook the tomatillos, turning occasionally until charred, blistered, and starting to soften, about 20 minutes. Transfer to a plate to cool.
4. While the tomatillos cook, peel the jicama and cut into ¼-inch matchsticks.
5. Slice the serrano lengthwise and scrape out the seeds. Finely chop the chile.
6. Zest and juice the lime.
7. In a mixing bowl, combine the jicama, serrano, lime zest and ½ the juice, and the sumac. Season with salt.
8. In a 12-inch non-stick frying pan, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin-side down, and cook until the skin is crisp about 5 minutes. Turn the fish, flesh-side down, and continue cooking until the flesh is light pink, about 3 minutes longer.
9. Mince the garlic and slice the radish.
10. Dice the avocado and chop the mint and the cilantro.
11. Remove the cores from the tomatillos and chop the flesh into ¼-inch pieces.
12. In a medium bowl, combine the chopped tomatillos with the garlic, radish, avocado, and herbs. Add the remaining lime juice and 2 tablespoons olive oil.
13. Season with salt and pepper.
14. Transfer the salmon to serving plates with the jicama salad and tomatillo-avocado salsa.