Monday, July 8, 2013

Blackened Salmon with Roasted Tomatillo Salsa

After sharing my Roasted Tomatillo Salsa recipe with a friend recently, he shared one of his favorite recipes with me:  blackened salmon topped with tomatillo salsa. It sounded wonderful, so I decided to give it a shot using my salsa (because something that's good with tomatillo salsa is always better with roasted tomatillo salsa). I loved how it turned out. It's quick and flavorful, and it's a cinch to pull together, especially if you ever have leftover salsa in the refrigerator.
Serves 2

2 6-oz salmon fillets
1 tsp ground cumin
3/4 tsp black pepper
1/4 tsp cayenne
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp paprika
1/4 tsp salt
1/4 - 1/2 cup roasted tomatillo salsa (see recipe)

Preheat oven to 350.

Line a baking sheet with foil, and spray with cooking spray.

 Combine all of the spices in a bowl. Drizzle a little olive oil over each piece of fish and spread it evenly with your hands. Then rub a generous amount of the spice mixture over the top of each fillet.

Bake for about 20 minutes.

Serve fillets over rice (I used brown), and top with the roasted tomatillo salsa.

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