Barbecue Glazed Salmon with Tomatillo Salsa Verde
- 10 tomatillos, husked and rinsed
- 1 green bell pepper, cored and seeded
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 jalapeño pepper, roasted, peeled and chopped
- 1 ripe avocado, diced
- 1/2 cup cilantro, chopped (plus a few sprigs for garnish)
- 1/4 teaspoon fine sea salt
- 1 (2-pound) skin-on salmon fillet
- 1/2 cup barbecue sauce
Preheat broiler.
Arrange tomatillos, bell pepper, jalapeño and garlic in a baking dish in a single layer.
Broil, turning vegetables occasionally, until garlic is lightly browned, about 5 minutes.
Remove garlic, return dish to the oven and continue roasting until vegetables are tender and blackened all over, about 5 minutes.
Set aside to let cool.
Remove seeds from jalapeño, if desired.
Peel off and discard blackened skin from vegetables and transfer to a food processor.
Process until a coarse salsa forms.
Add lime juice, avocado and cilantro and process again until combined but still chunky. Season with salt and set aside.
Prepare a grill for medium heat cooking, oiling the grill grates as needed.
Brush salmon on both sides with barbecue sauce and grill until cooked through, about 4 minutes on each side.
Transfer to a platter.
Garnish with cilantro sprigs and serve with tomatillo salsa on the side.
See our Terms of Service.
- 10 tomatillos, husked and rinsed
- 1 green bell pepper, cored and seeded
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 jalapeño pepper, roasted, peeled and chopped
- 1 ripe avocado, diced
- 1/2 cup cilantro, chopped (plus a few sprigs for garnish)
- 1/4 teaspoon fine sea salt
- 1 (2-pound) skin-on salmon fillet
- 1/2 cup barbecue sauce