35 minutes
An elegant dish featuring salmon fillets poached in a creamy tomatillo and tahini sauce with peas, offering a symphony of rich flavors and vibrant colors.
Tomatillo Salsa
cups
tablespoons
cups
tablespoons
to taste
teaspoons
Peas, heaping cup, fresh or frozen
cups
Skinless Fish Fillets, such as salmon, halibut, walleye, snapper, or striped bass
0 oz
1. Prepare the Sauce
Begin by heating a large skillet over medium-high heat. Add the tomatillo salsa, vegetable or olive oil, chicken broth, and tahini to the skillet. Stir the mixture constantly until it becomes smooth and creamy. This stirring is key, as it ensures the tahini fully integrates with the salsa, creating a luscious, velvety base for our dish.
2. Season the Sauce
Once the sauce is smooth, season it with salt and a dash of sugar. Taste the sauce and adjust these seasonings to enhance the flavors, aiming for a balance that complements the natural tartness of the tomatillos.
3. Add Peas
With the sauce seasoned to your liking, add in the peas. Allow the sauce to return to a simmer, infusing the peas with the rich flavors while they contribute their own sweetness and vibrant color to the dish.
4. Cook the Fish
Gently place the fish fillets into the simmering sauce. Cover the skillet and reduce the heat to medium. Cook the fish for about 5 to 6 minutes, or until it flakes easily with a fork. This gentle poaching in the sauce ensures the fish remains moist and absorbs the nuanced flavors of the pipián.
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