Barbecue Glazed Alaska Salmon with Tomatillo Salsa Verde

Barbecue Glazed Alaska Salmon with Tomatillo Salsa Verde

Serves 4
If the weather isn't right for grilling, simply cook this sweet glazed salmon under the broiler instead. Its bright green salsa, made from tomatillos, green bell peppers, avocados and cilantro, is the perfect accompaniment.
  • 10 tomatillos, husked and rinsed
  • 1 green bell pepper, cored and seeded
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 1 jalapeño, roasted, peeled and chopped
  • 1 ripe avocado, peeled, pitted and diced
  • 1/2 cup cilantro, chopped (plus a few sprigs for garnish)
  • Salt, to taste
  • 1 (2-pound) skin-on salmon fillet
  • Pepper, to taste
  • 1/2 cup barbecue sauce
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Preheat broiler. Arrange tomatillos and bell pepper in a baking dish in a single layer. Broil, turning vegetables occasionally, until tender and blackened all over, about 10 minutes. Set aside to let cool, then peel off and discard blackened skin, roughly chop tomatillos and pepper and transfer to a food processor.

Meanwhile, heat oil in a small skillet over medium heat. Add garlic and cook until tender, about 5 minutes; transfer garlic and oil to food processor. Add lime juice and jalapeño and process until a coarse salsa forms. Add avocado and chopped cilantro and process again until combined but still a bit chunky; season with salt and set salsa aside.

Preheat grill or broiler to 400°F. Arrange salmon on a foil-lined baking sheet and season with salt and pepper. Brush barbecue sauce over salmon then broil it on the baking sheet or cook it directly on the grill until just cooked through, then remove from the heat and transfer to a platter. Garnish with cilantro sprigs and serve with tomatillo salsa on the side.
Nutritional Info: 
Per Serving: 550 calories (300 from fat), 33g total fat, 5g saturated fat, 125mg cholesterol, 740mg sodium, 15g carbohydrates, (6 g dietary fiber, 5g sugar), 47g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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