Roasted Green Chile Salmon
Servings 8
Ingredients
Green chile salmon
- 2 pounds salmon
- 1 cup fresh parsley
- 3 jalapenos, seeded and chopped
- 1 ½ ounces chopped preserved lemon (about 1 small lemon)
- 2 garlic cloves, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 ½ teaspoons salt
- 1 teaspoon ground coriander
- ¾ teaspoon black pepper
Remaining ingredients
- ½ cup tahini
- ¼ cup water
- 2 tablespoons lemon juice
- 1 garlic clove
- ½ teaspoon salt
- ½ cup plain Greek yogurt
- ¼ cup toasted breadcrumbs
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Make green chile sauce. In a food processor, combine parsley, jalapenos, preserved lemon, garlic, olive oil, lemon juice, salt, coriander, and black pepper. Pulse until mixture is finely chopped and resembles a paste.
- Place salmon on prepared baking sheet and spread green chile sauce on top in an even layer. Roast for 12 minutes. Turn on the broiler on high and broil for 3 minutes or until lightly charred. Remove from oven.
- While salmon is cooking, make tahini sauce. Blend together tahini with water, lemon juice, garlic, and salt until smooth. Stir in Greek yogurt and mix until well combined.
- Spoon tahini yogurt sauce on serving platter and place salmon on top. Sprinkle breadcrumbs on top and serve immediately.
Notes
This recipe can easily be divided in half for 4 servings.
The green chile salmon can be prepared the day before.
