We've been looking for a great salmon recipe to give you. All the rubs and marinades we've tried recently have not thrilled us. A few weeks ago, we picked up Trader Joe's Mojito Salmon. We liked it, but thought we could do it better ourselves. So here is our copycat recipe.
This mojito sauce adds a ton of savory zing to salmon and could be used on any fish. If you go with a flaky white fish, you may need to roast it rather than poach, as we don't know how it will hold up in roiling water.
Effort required: 3/4 assed (but it's tasty and extremely healthy!)
Here's what you need and how you do it
1-1/2 to 2 pounds salmon (King, Sockeye, or other fish)
8 tomatillo peppers
1 Tablespoon canola oil
1/2 red bell pepper, minced
1 shallot, minced
1/4 cup fresh mint leaves, chopped
1/2 cup fresh cilantro, chopped
Splash of apple or orange juice
Juice from 1 lime
1/2 teaspoon salt or to taste
Fill shallow pan or skillet half way with water. Wash salmon fillets, add to water and bring to boil. Lower heat, cover and let simmer 20 minutes or until salmon is cooked through.
In the mean time, heat a sauce pan of water to boiling and add tomatillos. Boil about 10 minutes, or until skin peels off easily and peppers are very soft.
While salmon and tomatillos are cooking, heat canola oil in a small skillet. Add red pepper and shallot and cook until vegetables are softened. Add salt, pepper, apple juice, and lime juice.
When tomatillos are done, peel off skins, and chop the peppers. They will be mushy. Add tomatillos to red pepper/shallot mixture. Stir until all is heated through. At the very end, add mint and cilantro.
Serve sauce over warm salmon. Should be enough for 4 adults.
For a printable version of this recipe, click here.