The chef serves this salmon over a salad of romaine hearts, artichoke hearts, radishes, green beans, cucumber, potatoes, celery, scallion, olives, tomatoes, and basil with a dressing of lime juice and olive oil.

　　

Ingredients

Serves 4

　　

For tomatillo coulis

1 small red onion

　　1/4 pound fresh tomatillos*

　　1 fresh green Anaheim chile*

　　1 fresh poblano chile*

　　3 unpeeled garlic cloves

　　2 tablespoons olive oil

　　1 scant cup cilantro sprigs

　　1 scant cup packed fresh spinach leaves

　　1/4 cup extra-virgin olive oil

　　1 tablespoon fresh lime juice

　　about 1/4 cup water

　　four 5-ounce pieces salmon fillet with skin

　　12 fresh basil leaves

　　1 teaspoon Sichuan peppercorns**

　　1 tablespoon extra-virgin olive oil

　　1 teaspoon coarse sea salt

　　1 tablespoon olive oil

　　*available at Latino markets, specialty foods shops, and some supermarkets

　　**available at Asian markets and some specialty foods shops and supermarkets

　　

Step 1

Make coulis: Preheat oven to 400°F.

　　

Step 2

Quarter onion. In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes.

　　

Step 3

Wearing rubber gloves, peel chiles. Cut off tops of chiles and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender purée roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt.

　　

Step 4

With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt. In a large nonstick skillet heat olive oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.