My husband and I absolutely love cilantro. When I saw this recipe in the March/April 2009 issue of Clean Eating I knew we had to try it. This dish was full of flavor. I roasted the pepper over the gas burner on my stove and it turned out perfect. I had a few moments when I wondered if I might set the house on fire, but luckily all ended well with the pepper being the only thing roasted. The accompanying sauce has a nice fresh flavor with a punch of heat from the poblano and a nice tartness that balances the dish. As suggested in the magazine I served this with the quinoa sopa seca. Overall, it was a delicious, healthy dish. I made a smaller portion of fish than the recipe called for so I had a little bit too much sauce on the dish. The sauce has a lot of flavor and a little goes a long way.
Salmon Roasted in Cilantro Sauce
1 poblano pepper
1/4 cup fresh lime juice
2 green onions, sliced
1 cup packed fresh cilantro, chopped
1 tsp canola oil
1/2 tsp sea salt
1 18 0z salmon fillet skinned
Preheat oven to 350.
Roast pepper by laying it directly on a gas burner or beneath a broiler, turning with tongs as needed, until charred and blackened all over. Place in a bag and let steam until cool to the touch. Under running water, rub off blackened skin. Pat pepper dry with paper towel, then slit open. Scrape out seeds and interior ribs and pull off stem. Cut pepper into thin strips. In a blender, combine pepper strips, lime juice, onions, cilantro, oil and salt, puree.
Place salmon in a baking dish just large enough to fit fillet. Pour cilantro salsa from blender over salmon turning fish to coat both sides. Baked, uncovered until fish is cooked to your liking in the center, 20-25 minutes depending on the thickness of the fish. To serve, slice fillet into pieces and spoon salsa from pan over each portion.
Quinoa Sopa Seca
1 tbsp olive oil
3 green onions, thinly sliced
1 red bell pepper, diced
1 tsp dried oregano leaves
1 clove garlic, minced
1 cup quinoa
Pinch sea salt
1/2 cup frozen peas, thawed
1/2 cup cherry tomatoes, halved
In a medium saute pan with a lid, warm oil over medium high heat. Add onions and pepper and cook, stirring until soft, about 5 minutes. Add oregano and garlic, and cook for 30 seconds. Stir in quinoa, then pour in 2 cups water and salt. Bring to a boil, then reduce heat, cover and simmer until liquid is absorbed and grains show opaque lines around the edges, about 12 minutes. Turn off heat and stir in peas and tomatoes. Cover pan again and let stand until vegetables are warmed through, about 5 minutes. Keep warm until ready to serve.
Source: Clean Eating Magazine, March/April 2009.
Salmon Roasted in Cilantro Sauce
1 poblano pepper
1/4 cup fresh lime juice
2 green onions, sliced
1 cup packed fresh cilantro, chopped
1 tsp canola oil
1/2 tsp sea salt
1 18 0z salmon fillet skinned
Preheat oven to 350.
Roast pepper by laying it directly on a gas burner or beneath a broiler, turning with tongs as needed, until charred and blackened all over. Place in a bag and let steam until cool to the touch. Under running water, rub off blackened skin. Pat pepper dry with paper towel, then slit open. Scrape out seeds and interior ribs and pull off stem. Cut pepper into thin strips. In a blender, combine pepper strips, lime juice, onions, cilantro, oil and salt, puree.
Place salmon in a baking dish just large enough to fit fillet. Pour cilantro salsa from blender over salmon turning fish to coat both sides. Baked, uncovered until fish is cooked to your liking in the center, 20-25 minutes depending on the thickness of the fish. To serve, slice fillet into pieces and spoon salsa from pan over each portion.
Quinoa Sopa Seca
1 tbsp olive oil
3 green onions, thinly sliced
1 red bell pepper, diced
1 tsp dried oregano leaves
1 clove garlic, minced
1 cup quinoa
Pinch sea salt
1/2 cup frozen peas, thawed
1/2 cup cherry tomatoes, halved
In a medium saute pan with a lid, warm oil over medium high heat. Add onions and pepper and cook, stirring until soft, about 5 minutes. Add oregano and garlic, and cook for 30 seconds. Stir in quinoa, then pour in 2 cups water and salt. Bring to a boil, then reduce heat, cover and simmer until liquid is absorbed and grains show opaque lines around the edges, about 12 minutes. Turn off heat and stir in peas and tomatoes. Cover pan again and let stand until vegetables are warmed through, about 5 minutes. Keep warm until ready to serve.
Source: Clean Eating Magazine, March/April 2009.
1 comment:
YUM!
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