Crispy Salmon With Tomatillo Salsa

Name: Crispy Salmon With Tomatillo Salsa
Yield: 4 Servings
Ingredients: 1 lb. 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); 1 Tbsp. extra-virgin olive oil; ¼ tsp. cumin seeds; 4 6-oz. skin-on salmon fillets; Kosher salt; Dried oregano, preferably Mexican, cilantro leaves, avocado slices, and lime wedges (for serving)

By Vanessa Casillas

April 20, 2021

Image may contain Food Food Presentation Cutlery Fork and Seafood

Photograph by Jaida Grey Eagle, prop and food styling by Rose Daniels

“The health of the salmon reflects the health of the people,” says Vanessa Casillas, the business manager and internship coordinator at Gatherings Cafe inside the Minneapolis American Indian Center. She is a citizen of Ho-Chunk Nation, and while salmon isn’t common in her community, she wanted to highlight the bond between the fish and humans in this recipe because it’s key to so many other tribes’ diets. Before searing the salmon fillet in hot oil, she sprinkles in cumin seeds to add aroma and texture. To finish, she adds a swoosh of smoky, spicy tomatillo salsa, a tribute to her father’s Mexican heritage (“He eats everything with salsa!”).

Recipe notes

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Green Chutney Chicken

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Beet-Salmon Salad With Horseradish Yogurt

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Quick Butter-Braised Tomatoes and Dumplings

Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.