Salmon with tomatillo-avocado salsa and jicama salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 730 Calories/Serving

30 Minutes

Crunchy, juicy jicama makes a refreshing salad especially when seasoned with zippy, citrusy sumac. We especially love it next to a succulent piece of salmon and Chef Justine’s lush tomatillo-avocado salsa.

Ingredients

  • Two skin-on wild salmon filets
  • 10 ounces tomatillos
  • 12 ounces jicama
  • 1 serrano chile
  • 1 lime
  • ½ teaspoon sumac
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • 1 clove garlic
  • 1 red radish
  • 1 avocado
  • Fresh mint
  • Cilantro

Instructions

1

Season the salmon; cook the tomatillos

  • Season the salmon with salt and pepper.
  • Peel the outer leaves from the tomatillos and rinse the fruits.
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.
While the tomatillos cook, make the jicama salad.

2

Make the jicama salad

  • Peel the jicama and cut into ¼-inch matchsticks.
  • Slice the serrano lengthwise and scrape out the seeds.
  • Finely chop the chile.
  • Zest and juice the lime.
In a mixing bowl, combine the jicama, serrano, lime zest and ½ the juice, and the sumac. Season with salt.

3

Cook the salmon

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 meat is light pink, about 3 minutes longer.

4

Make the salsa

  • Remove the cores from the tomatillos and chop the fruit into ¼-inch pieces.
  • Mince the garlic.
  • Slice the radish.
  • Dice the avocado.
  • Chop the mint and the cilantro.
  • In a medium bowl, combine the chopped tomatillos with the spice mix, garlic, radish, avocado, mint and cilantro. Add the remaining lime juice and 2 tablespoons olive oil. Season with salt and pepper.

5

Serve

Transfer the salmon to serving plates with the jicama salad and tomatillo-avocado salsa.

Similar Recipes

Banana-leaf steamed fish with braised cabbage
Paleo, Gluten Free, Dairy Free
Braised Japanese eggplant with coconut milk and spinach
Vegetarian, Gluten Free, Dairy Free
Bacon, avocado and little gem salad
Paleo, Gluten Free, Dairy Free