Salmon in Green Pipian

Last night I sat looking through my cookbooks, trying to find a new way to cook salmon fillet. My local market has beautiful wild silver salmon on sale right now, which means I've gotten quite a bit of it. Much as I love salmon simply grilled with salt, pepper, and a little lemon, it does get old after a while.

In my search I vaugely remembered seeing an interesting salmon recipe in Mexican Everyday. It was salmon in green pipian. It looked easy enough so I decided to try it. The recipe calls for 2c. of tomatillo salsa. It does have a recipe for making it yourself, but I knew that my local market had Frontera salsa - a company owned by Rick Bayless, the cookbook author. I figured I'd save myself 15 minutes and just buy a jar of their Green Tomatillo Salsa with Chipotles - yummy stuff.

You puree the salsa in a blender until smooth and pour it into a wide sauce pan and boil it down until it's the consistency of tomato paste. Then you add a cup of chicken stock and 3 tbs of tahini. Mix this together and let it simmer for 10 minutes. Then add about 1/2 tsp of salt and 1/3 tsp of sugar. Put 2-4 single serving salmon filets in the sauce, put a lid on it and cook on med-low. I cooked about a pound of salmon, 6 minutes on one side, six minutes on the other, until it was cooked through. Plate the salmon with a generous amount of sauce, sprinkle liberally with peas and serve.

I served this with tortilla chips and guacamole that we had leftover from Saturday's Halloween party. It was quick, easy, and muy delicioso. I'll definetly make this again.