Salmon with Roasted Salsa Verde

WHY THIS RECIPE WORKS? We wanted a fuss-free recipe for rich salmon with a light, vibrant tomatillo sauce. To make easy work of both fish and sauce, we turned to the oven. Roasting a salmon fillet can create a beautifully browned exterior, but often the price is an overcooked interior. To avoid this, we used a hybrid roasting method: We preheated the oven and baking sheet to 500 degrees, then turned down the heat just before placing the fish in the oven. The initial blast of high heat firmed the exterior and rendered some excess fat (we further encouraged the fat to render by cutting slashes in the skin), while the lower heat cooked the fish through gently. Since we were already turning the oven all the way up, we simply switched on the broiler to roast the tomatillos, poblanos, and aromatics for our sauce. If your knife is not sharp enough to cut through the skin easily, try a serrated knife. It is important to keep the skin on during cooking; remove it afterward if desired.

SERVES: 4

INGREDIENTS:

• 8 Ounces tomatillos, husks and stems removed, rinsed well, dried, and quartered
• 1 poblano chile, stemmed, seeded, and chopped
• 1 jalapeño chile, stemmed, halved, and seeded
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 garlic cloves, peeled
• 2 teaspoons chopped fresh oregano
• 1 teaspoon ground coriander
• Salt and pepper
• ¼ cup minced fresh cilantro
• 3 scallions, chopped
• 1 tablespoon lime juice, plus lime wedges for serving
• 1 (1¾-to 2-pound) skin-on salmon fillet, 1½ inches thick

INSTRUCTIONS:

1. Adjust oven racks to the lowest position and 6 inches from the broiler element. Preheat the broiler. Line a baking sheet with aluminum foil. Toss tomatillos, poblano, jalapeño, 1 tablespoon oil, garlic, oregano, coriander, ¼ teaspoon salt, and ¼ teaspoon pepper together. Spread the mixture onto the prepared sheet. Broil the vegetables on the upper rack for 10 to 12 minutes, stirring occasionally, until the tomatillos and jalapeños are browned.
2. Transfer the broiled vegetables to a blender and let them cool slightly. Add 2 tablespoons cilantro, scallions, lime juice, and 1 tablespoon oil to the blender. Blend the mixture until smooth, about 1 minute. Place a clean rimmed baking sheet on the lower oven rack and preheat the oven to 500 degrees Fahrenheit.
3. Cut the salmon crosswise into 4 fillets. Using a sharp knife, make 4 or 5 shallow slashes, about 1 inch apart, through the skin of each fillet, being careful not to cut into the flesh. Pat the salmon dry with paper towels, rub it with the remaining 2 teaspoons oil, and season it with salt and pepper.
4. Reduce the oven temperature to 275 degrees Fahrenheit and remove the preheated baking sheet. Carefully place the salmon fillets, skin side down, on the baking sheet. Roast the salmon on the lower rack for 9 to 13 minutes, or until the center is still translucent when checked with the tip of a paring knife and registers 125 degrees Fahrenheit (for medium-rare). Transfer the salmon to plates, spoon some of the sauce over the top, and sprinkle with the remaining 2 tablespoons minced cilantro. Serve with the remaining sauce and lime wedges.