May 052010
 
To some, Cinco de Mayo is a holiday commemorating the Mexican army’s unlikely victory over the French at the Battle of Puebla in 1862 (thanks Wikipedia). But to me, it’s an excuse to eat Mexican food, drink margaritas, and maybe even sport a festive sombrero. I know that might sound ignorant, but I’m hoping you’ll forgive me because this recipe is that good. For my less than authentic feast, it seemed fitting to select a recipe from an American chef who specializes in Mexican inspired dishes—Bobby Flay. The first step of my Fifth of May meal I did the day before…making the (amazing!) tomatillo salsa. Although the flavor was complex, making it was not. You just lay out all the ingredients on a roasting pan and toss with some oil.


Then you roast them for half an hour. As you can see from my pictures, I halved some of the tomatillos and jalapenos but upon further reading I think you can definitely leave them whole.


Then you blend together the roasted tomatillo/garlic/jalapeno/onion mixture with some lime juice, cilantro, and honey, leaving you with a lovely, very professional looking salsa with incredible flavor.


The salmon was pretty easy to make as well. The glaze is a mixture of chili powder, honey, and mustard. Start by grilling for 3 minutes, skin side down. Brush with the glaze and flip. Wait another 3 minutes, cross your fingers that yours doesn’t stick like mine did, and flip again. The stickage wasn’t horrible, but next time I’d maybe try some non stick spray or a better tool to flip with. Brush again with the glaze and let fish continue to cook until it is done to your liking. I like mine cooked through so that was about another 3 minutes.


Top with a little bit of the tomatillo salsa. The flavor of the sweet salmon glaze against the spicy/tangy salsa is so tasty. You also might be wondering, what’s that awesome looking quinoa on the side and how do I make it? Well stay tuned because that recipe will be up soon!


Nutritional Highlights: I can’t say enough about the nutritional benefits of Salmon. It’s constantly on those “top 10” foods lists because of the Omega 3 content among many other things. This salsa, and most salsas in general, is great for you, with few calories and virtually no fat (other than a tiny bit of oil for roasting), and this version adds variety to my diet by incorporating tomatillos, something that I rarely (if ever) eat. Plus, the spice in this dish will kick up your metabolism and keep you full.




Tomatillo Salsa:



 Ingredients-
– One pound tomatillos
– ½ red onion, roughly chopped
– 6 garlic cloves, peeled but left whole
– 2 large jalapenos, stems cut off
– 2 tablespoons olive oil
– ¼ cup fresh lime juice
– 1.5 tablespoons honey
– ¼ cup cilantro leaves (I used a little less)



Directions:
1. Preheat oven to 375. Spread tomatillos, garlic, Jalapenos, and onion on roasting pan. Toss with oil and season with salt and pepper.
2. Roast for 35 minutes.
3. Transfer to blender and add lime juice, cilantro, and honey. Puree until smooth. Season with more salt and pepper if needed. Transfer to serving bowl or store in fridge for future use.



Chili-Honey Glazed Salmon:


Ingredients:
– 4, 6 oz salmon filets
– 2 tablespoons honey,
– 1.5 teaspoons chili powder (recipe called for ancho chili powder but I used the regular stuff cuz I’m cheap and/or lazy)
– 1.5 teaspoons Dijon mustard
– 1 tablespoon (ish) vegetable oil
– Salt and pepper



Directions:



1. Heat Grill (or grill pan). Brush salmon with oil and season with salt and pepper.
2. Once grill is hot, put salmon in, skin side down and grill for about 3 minutes. Brush the top and sides of the salmon with the glaze. Flip it.
3. Grill for another 3-4 minutes. Flip it back over, hopefully with minimal sticking. Brush again with the glaze and cook until it’s done to your liking. To tell if it’s done, flake the fish with a fork at the thickest point. I like it cooked through but some people prefer it a bit rarer so use your judgment.
4. Top with or serve on the side the tomatillo salsa. Enjoy!









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