Pan-Roasted Salmon in Aromatic Green Pipian

Very tender salmon in a delicious green sauce.

Total time about 1 hour. Preparing the sauce entails roasting the tomatillos (broiler) and pepper, sauteing onions and garlic, blending it, then cooking it with some chicken stock, epazote, and hoja santa. I couldn't find epazote, and so used the suggested alternate, cilantro. I did find the Hoja santa - dried - it was very aromatic! The sauce is cooked for half an hour, toasted sesame seeds were added, and then it was all blended again. I used a poblano in place of the serranos, and as I had hoped, it was pretty mild. Very nice, a good complement to the salmon.

I really liked the method for cooking the salmon - in the oven. The family was very pleased with the tenderness and mildness of the fish.

This was very good, and would be worth repeating.