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Salmon With Creamy Tomatillo Sauce

Healthycooking's picture
Ingredients
  Tomatillos 4 Ounce, husked, rinsed, and chopped (4 Medium Ones, 115 Gram Total)
  Sliced green onion 1 Tablespoon
  Garlic 1 Clove (5 gm), peeled
  Grated lime peel 1⁄4 Teaspoon
  Lime juice 15 Milliliter (1 Tablespoon)
  Sugar 3⁄4 Teaspoon (Or To Taste)
  Salt 1⁄8 Teaspoon
  Plain low fat yogurt 120 Milliliter, blend with 2 teaspoon cornstarch (1/2 Cup, Do Not Use Nonfat Yogurt)
  Low fat flour tortillas 8 (7 To 9 Inch Size)
  Butter/Margarine 1 Tablespoon
  Skinless salmon fillets 1 Pound, cut into 3/4-inch (445 Gram, 1/2 Inch Thick Fillet)
  Tomato 6 Ounce, chopped and drained well (1 Medium Around 170 Gram)
  Cilantro leaves 2 Tablespoon
  Lime wedges 4
  Ground white pepper To Taste
Directions

1. In a blender or food processor, combine tomatillos, onion, garlic, lime peel, lime juice, sugar, and salt. Whirl until smooth. By hand, stir in yogurt mixture just until combined; do not over beat or sauce will separate. Set aside.2. Brush tortillas lightly with hot water; then stack, wrap in foil, and heat in a 350°F (175°C) oven until warm (10 to 12 minutes).
3. Meanwhile, melt butter in a wide nonstick frying pan or wok over medium-high heat. Add fish and stir-fry gently until just opaque but still moist in thickest part; cut to test (about 4 minutes). Remove from pan and keep warm. Wipe pan clean (be careful; pan is hot).
4. Add yogurt-tomatillo sauce to pan. Reduce heat to medium-low and simmer gently, stirring constantly, until sauce is slightly thickened (2 to 3 minutes); do not boil.
5. Divide sauce among 4 individual rimmed plates; spread sauce out evenly, then top equally with fish. Sprinkle with tomato and cilantro leaves, garnish with lime wedges, and season to taste with white pepper. Serve with tortillas

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Salmon
Interest: 
Quick, Healthy

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