Roasted Tomatillo Salmon from Casa Marcela

The vibrant tang of roasted tomatillos has always been a flavor profile that transports me. I remember one crisp autumn evening, flipping through Marcela Valladolid’s Casa Marcela, when this recipe for Roasted Tomatillo Salmon caught my eye. It spoke of a simplicity and unexpected harmony that resonated deeply with my own culinary journey, blending the familiar comfort of salmon with the bright, zesty essence of a typically salsa-bound ingredient. The image of those glistening tomatillos and perfectly cooked salmon, kissed by the oven’s heat, was enough to send me straight to the kitchen. It’s a dish that embodies that magical intersection of tradition and innovation, proving that sometimes, the most delightful discoveries lie just beyond the expected.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Pescatarian

Ingredients

• 1 ½ lbs small tomatillos, husked, rinsed, and sliced into ½-inch rounds
• 2 cups thinly sliced red onions
• 2 tablespoons extra-virgin olive oil
• Salt & freshly ground black pepper, to taste
• 1 (2 lb) Atlantic salmon fillet
• 1 lemon, cut into 6 thin slices
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh cilantro

Serve with White Rice With Basil and Corn

Equipment Needed

• Baking sheet
• Parchment paper

Instructions

The magic of this Roasted Tomatillo Salmon lies in its elegant simplicity, a testament to Marcela Valladolid’s ability to transform humble ingredients into something truly special. It’s a dish that celebrates fresh flavors and requires minimal fuss, making it perfect for a weeknight dinner or a casual gathering.

1. Begin by preheating your oven to 375 degrees F. This moderate temperature is key to ensuring the salmon cooks through gently while allowing the tomatillos and onions to soften and caramelize beautifully.
2. Next, prepare your baking sheet. Line it with parchment paper. This simple step prevents sticking and makes for effortless cleanup, a welcome bonus in any kitchen.
3. In a medium-sized bowl, combine the prepared tomatillos and red onions. Drizzle them generously with the extra-virgin olive oil, then season with salt and freshly ground black pepper to your liking. Toss everything together to ensure the tomatillos and onions are evenly coated in the oil and seasonings.
4. Spread the seasoned tomatillo and red onion mixture in a single layer on the prepared baking sheet.
5. Now, it’s time to introduce the star of the show: the salmon fillet. Place the salmon fillet directly on top of the tomatillo and onion mixture.
6. Season the salmon fillet with salt and freshly ground black pepper. The humble act of seasoning is crucial for bringing out the natural flavors of the fish.
7. Arrange the lemon slices artfully over the top of the salmon fillet. These will gently steam the fish as it roasts, infusing it with a bright, citrusy aroma and helping to keep it moist.
8. Finally, sprinkle the chopped fresh chives and chopped fresh cilantro over the salmon and lemon slices. These fresh herbs add a burst of color and an aromatic finish that complements the other flavors beautifully.
9. Place the baking sheet into the preheated oven. Roast for 20 minutes. At this stage, the goal is to achieve a rare or medium-rare salmon. You’ll notice the tomatillos and onions will begin to soften and their edges may just start to brown.
10. Carefully remove the baking sheet from the oven. Gently transfer the salmon fillet to a serving platter. This is important because the tomatillos and onions will continue to roast and caramelize further, and we want the salmon to rest perfectly.
11. Return the baking sheet with the tomatillo and onion mixture to the oven. Continue to roast for an additional 15 minutes, or until the tomatillos are tender and the onions are beautifully caramelized. You are looking for a rich, slightly jammy consistency.
12. Once the tomatillos and onions have reached their perfect caramelized state, remove them from the oven.
13. To serve, arrange the roasted tomatillos and onions alongside the rested salmon fillet. This dish is traditionally and delightfully served with White Rice With Basil and Corn, which provides a comforting and absorbent base for the vibrant flavors.

Expert Tips & Tricks

• Salmon Doneness: The recipe specifies roasting for 20 minutes for rare salmon, which is an excellent guideline. However, salmon cooking times can vary based on the thickness of the fillet and your oven’s calibration. A good test for doneness is to gently press the thickest part of the salmon with a fork; it should flake easily. Remember, salmon continues to cook from residual heat after it’s removed from the oven, so slightly undercooked is always better than overcooked.
• Tomatillo Selection: Marcela notes that smaller tomatillos are sweeter. When selecting your tomatillos, look for firm, bright green fruit. Avoid any that are mushy or have dark spots.
• Herb Freshness: For the freshest flavor, chop your chives and cilantro just before adding them to the salmon. Their bright, herbaceous notes are at their peak when freshly cut.
• Even Roasting: Ensure the tomatillos and onions are in a single layer on the baking sheet. This promotes even cooking and caramelization, preventing them from steaming instead of roasting.

Serving & Storage Suggestions

This Roasted Tomatillo Salmon is best served immediately, allowing you to enjoy the salmon at its most tender and the tomatillos at their most flavorful. The vibrant colors and aromas make for a stunning presentation. Serve alongside the recommended White Rice With Basil and Corn for a complete and satisfying meal.

Leftovers of the salmon can be stored in an airtight container in the refrigerator for up to 2 days. The roasted tomatillos and onions will also keep for 2-3 days. Reheat gently in a low oven or a covered skillet to preserve the texture of the fish. Be mindful that salmon can become drier when reheated, so a gentle approach is recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	384.9 kcal
Calories from Fat
Total Fat	16.9 g	25%
Saturated Fat	2.8 g	14%
Cholesterol	104.6 mg	34%
Sodium	174.3 mg	7%
Total Carbohydrate	8.9 g	2%
Dietary Fiber	1.8 g	7%
Sugars	3.8 g	15%
Protein	47.7 g	95%

(Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation.)

Variations & Substitutions

While this recipe shines with its original ingredients, a few thoughtful substitutions can adapt it to your pantry or preferences. If fresh tomatillos are unavailable, you could experiment with canned tomatillos, though the roasting and caramelization will be different. For a different citrus note, thin slices of lime could be used instead of lemon. If you’re not a fan of cilantro, a different fresh herb like parsley or dill could offer a pleasant alternative.

FAQs

Q: Can I use frozen tomatillos for this recipe?
A: While fresh tomatillos are recommended for the best texture and flavor when roasted, you can use frozen ones. Ensure they are thawed and patted very dry before slicing and roasting to avoid excess moisture.

Q: What if my salmon fillet is thinner or thicker than 2 lbs?
A: Adjust the roasting time accordingly. Thinner fillets will cook faster, so check for doneness around the 15-minute mark. Thicker fillets might require a few extra minutes beyond the initial 20-minute roast.

Q: Can I make this dish ahead of time?
A: The salmon is best cooked fresh. However, you can prep the tomatillos and onions by slicing them and tossing them with the oil and seasonings ahead of time. Store them in the refrigerator until ready to roast.

Q: Are there any other vegetables that would work well with the salmon?
A: Sliced bell peppers (red or yellow) or zucchini would also caramelize nicely alongside the tomatillos and onions.

Q: Why are smaller tomatillos preferred?
A: Smaller tomatillos tend to be less fibrous and have a sweeter, more concentrated flavor, making them more enjoyable when roasted on their own.

Final Thoughts

The Roasted Tomatillo Salmon from Casa Marcela is a culinary revelation, proving that innovation often blossoms from the simplest of ideas. It’s a dish that encourages us to look at familiar ingredients with fresh eyes and to embrace the delightful surprises that emerge when we venture beyond the ordinary. I encourage you to gather your ingredients, embrace the vibrant tang of the tomatillos, and let the aromas fill your kitchen. This recipe is a beautiful reminder that delicious, inspired cooking doesn’t have to be complicated. Serve it with joy, and I’m certain it will become a beloved addition to your repertoire.