Cornmeal Crusted Salmon with Tomatillo Sauce
Serves 2, easily double or tripled, with plenty of sauce leftover.
- 2 or more salmon filets
- olive oil or grapeseed oil, for searing
- 1 cup cornmeal
- freshly ground pepper and kosher salt, to taste
- 1 14 oz can of pickled tomatillos, juice drained off and discarded
- 1 bunch of cilantro, stems removed
- 1 jalapeno, stem and seeds removed
- 1/2 ripe avocado
- 2 tsp. garlic powder (or 1 clove garlic, minced)
- 2 Tbsp. sour cream or plain yogurt
- wedges of lime, to serve
- For the sauce, combine all ingredients in a blender or food processor until smooth. Add salt and pepper to taste. If making ahead, transfer to an airtight container and seal the surface with plastic wrap to prevent oxidation.
- Coat salmon in cornmeal and sprinkle with salt and freshly ground pepper.
- Place a frying pan over high heat and add 1 Tbsp. oil. When the oil is hot, add the salmon and sear for 2-3 minutes on each side, or until the cornmeal forms a brown crust.
- Serve with the tomatillo sauce and fresh lime wedges.