4 tomatillos, husks removed and halved
2 tbsp extra-virgin olive oil
1/4 bunch cilantro, stems and all
2 cloves garlic
1 poblano pepper, seeded and sliced
1 shallot, sliced
Zest and juice of 1 lime
2 skin-on centre-cut wild salmon fillets (6 oz each), rubbed with olive oil and sea salt
2 limes, halved
1. Preheat oven to 350°F. Combine all salsa ingredients in a medium roasting pan, cover and roast for 30 minutes. (Tomatillos should be soft and beginning to caramelize.) Transfer tomatillo mixture to a blender and purée until nearly smooth but still textured.
2. Preheat grill to high. Place salmon on grill, skin-side down, and cook for 2 minutes. Carefully rotate salmon a quarter-turn, keeping same side down, and cook for an additional 2 minutes. Flip salmon over and repeat process. This should yield a very pink, medium-cooked centre.
3. While salmon is cooking, place limes on grill, cut-side down, and cook until blackened and caramelized.
4. Spoon salsa verde overtop each salmon fillet. Serve with grilled lime and a sprinkling of cilantro leaves. Could also be served with red quinoa if you crave a carb. Serves 2.
(Food Photography: Robert Caruso. Food Styling: Ashley Denton, Judy Inc. Prop Styling: Sasha Seymour.)