Salmon With Creamy Tomatillo Sauce
|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)|
|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)|
|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|
|Ground white pepper||To Taste|
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