Food for Thought: Cinco de Mayo recipe
In honor of Cinco de Mayo, try this healthy Mexican recipe from Chef Perez of Cabo!
Tortilla crusted Filet of Salmon with Mixed Greens, Salsa Verde and a Pickled Jalapeno-Corn Relish
Serves 2 people
2- 6oz. filets of Wild Caught Salmon
1/2 cup crushed tortilla chips (preferably baked and not fried)
Salt and pepper to taste
6-medium sized tomatillos left whole
1/2- Spanish onion peeled and cut in half
1-jalapeno pepper seeded and cut length wise in half
1-small bunch cilantro
1 1/2 cups of water
(relish and salad)
3-jalapeno peppers seeded and sliced paper thin length wise or julienne
4oz.-corn off the cob
1/2- small red onion sliced paper thin or julienne
1/2 cup white vinegar
2 tbsp.- Agave
2 cups mixed greens
3 oz.- balsamic vinaigrette
salt and pepper to taste
STEP 1- In a small bowl place julienne slices of jalapeno, red onions and corn. Cover ingredients with the white vinegar, 2 tbsps. of agave and let sit for about 15-20 minutes until vinegar and agave absorb into your mix. place aside at room temperature until ready to use.
STEP 2- In a small stock pot place tomatillos, Spanish Onions, 1 jalapeno, cilantro and water. Bring to a boil and cook for 5 minutes.
Carefully transfer all ingredients into a blender. Pulse or blend until smooth. Add salt and pepper if needed.**remember that these ingredients are piping hot and placing in a blender will create steam pressure so keep a tight lid on or just let it cool before blending**
STEP 3- Add salt and pepper to Salmon. drizzled the agave syrup on the Salmon, coat evenly and roll onto crushed tortilla chips
In a medium hot pan, add a teaspoon of soy bean oil and sear the filets slightly on the crusted side. Once you get some browning, turn over and place in the oven. Oven should be at 350 degrees and cooking time approximately 10-12 minutes.
On a beautiful white dish, place a generous amount of mixed greens (tossed in your Balsamic Vinaigrette) at a 6 o'clock position.
Place your gorgeous filet of Salmon at a 3 o'clock position.
Spoon about 2-3 oz. of your Tomatillo Salsa Verde on either side of your Salmon.***not on top because you'll soften the crispy tortilla crust**
Take a heaping table spoon of your pickled Corn and Jalapenos and place on one corner of your Salmon.