Salmon w/ Tomatillo Salsa Verde & Cabbage Slaw

Ingredience

Ingredients

Wild-caught sockeye salmon – 1 pound, skin removed and pin bones pulled Sea salt – 1 teaspoon

Lime juice – 3 tablespoons, divided

Heirloom tomato – 1 large, diced

Yellow onion – ¼ cup, finely diced

Seedless red Fresno chile – ½ small,

finely minced Cilantro – 2 tablespoons, chopped

Cabbage Slaw

Red cabbage – 1 cup, finely shredded

Green cabbage – 1 cup, finely shredded

Charred corn kernels – ¼ cup (from ½ ear of corn) Cilantro – 2 tablespoons, chopped

Lime juice – 1 tablespoon

Olive oil – 1 teaspoon

Sea salt – pinch

Tomatillo Salsa Verde

Tomatillos – 4 medium, husked and halved

White onion – ¼ small

Garlic – 1 clove

Jalapeño – ½ small,

seeded Avocado – ½ small

Lime juice – 2 tablespoons

Sea salt – to taste

Pokyny

Method

1. Cure the salmon: Cut salmon into small dice (about ½ inch pieces). Toss with 1 teaspoon sea salt and 2 tablespoons lime juice. Let sit chilled for 15–20 minutes while preparing the rest of the dish.

2. Make the salsa verde: Roast or broil tomatillos, onion, garlic, and jalapeño until lightly charred, about 5–7 minutes. Blend with avocado, lime juice, and salt until smooth. Chill until ready to serve.

3. Prepare the slaw: In a mixing bowl, combine red and green cabbage, corn, cilantro, lime juice, olive oil, and salt. Toss lightly to coat and set aside.

4. Finish the salmon: Drain any excess liquid from the cured salmon. Gently fold in diced tomato, onion, Fresno chile, and chopped cilantro. Adjust seasoning with lime juice or salt to taste.

5. To serve: Spoon a small mound of slaw in the center of each plate. Top with the cured salmon mixture. Garnish with a spoonful of salsa verde on the side or drizzled around. Serve chilled.

Poznámky

The Ranch (11/2025)

Nutrition Per Serving Calories: 370 kcal

Protein: 32 g

Carbohydrates: 16 g

Fiber: 5 g