20 minutes
A sumptuous salmon dish enhanced with a rich, creamy green sesame sauce and tender peas, garnished with sesame seeds and cilantro.
Salsa Verde, Pureed
0.25 fluid ounces
tablespoons
0.25 fluid ounces
0 oz
to taste
teaspoons
Peas, Microwaved until hot
0 oz
Salmon fillets
0 oz
Sesame Seeds, Toasted
tablespoons
Cilantro, Chopped
bunch
1. Puree Salsa Verde
Prepare a smooth salsa by pureeing salsa verde in a blender or food processor until creamy and uninterrupted in consistency.
2. Reduce Salsa
Heat vegetable oil in a large skillet over medium-high heat until hot, pour in the pureed salsa, and cook for about 5 minutes until it reduces down to a consistency similar to tomato paste.
3. Combine Broth and Tahini
Add chicken broth and tahini to the skillet, bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Season the sauce with salt and a dash of sugar.
4. Prepare Peas
While the sauce simmers, microwave peas until they're hot and tender.
5. Cook Salmon in Sauce
Place salmon fillets into the simmering sauce, coating them well, and cook for 5 to 6 minutes until the fish flakes easily when pressed.
6. Serve
Carefully plate the fillets, spoon the sauce over them, and garnish with hot peas, a sprinkle of sesame seeds, and chopped cilantro.
Comments (0)