- 1 small red onion
- 1/4 pound fresh tomatillos
- 1 fresh poblano chile
- 3 cloves garlic unpeeled
- 2 tablespoons olive oil
- 1 scant cup cilantro spirigs
- 1 scant cup fresh spinach leaves packed
- 1/4 cup extra virgin olive oil
- 1 tablespoon lime juice freshly squeezed
- water , as needed
- 4 5-ounce salmon fillets with skin
- 12 fresh basil leaves
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon high-heat oil
- 1 teaspoon coarse sea salt
- 1 tablespoon olive oil
- Preheat oven to 400°F. Quarter onion. In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes.
- Wearing rubber gloves, peel chile. Cut off top of chiles and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender purée roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt.
- With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt. In a large nonstick skillet heat oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.
From http://www.epicurious.com/recipes/food/views/Seared-Salmon-with-Tomatillo-Coulis-15623 retrieved on 9/19/10.