30 minutes
A delicate entree featuring salmon fillets draped in a tangy tomatillo and sesame seed sauce, with peas and cilantro garnish.
1. Puree Salsa
Begin by pureeing the tomatillo salsa in a blender or food processor until smooth.
2. Cook Salsa
In a large skillet, heat the oil over medium-high heat and add the pureed tomatillo salsa. Allow it to sauté for about 5 minutes, until it thickens to a paste-like consistency.
3. Prepare Peas
While the salsa is reducing, heat the peas in the microwave until they are tender.
4. Simmer Sauce
Once the salsa has thickened, lower the heat to medium-low and stir in the chicken broth and tahini. Let the mixture simmer gently for about 10 minutes. Season the sauce with salt and sugar to taste.
5. Cook Fish
Place the fish fillets directly into the skillet with the sauce. Allow them to cook for 5 to 6 minutes over medium-low heat, until they are done.
6. Serve
To serve, plate the fish fillets and generously spoon the green sesame pipián sauce over each one. Scatter the tender peas around the fish, and finish with a sprinkle of sesame seeds and chopped cilantro for garnish.
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