BARUCH'S BARBECUE-GLAZED SALMON WITH TOMATILLO SALSA VERDE (ROSH HASHANAH)

Source: Rabbi Alan Ira Silver M.D

Yield: 4 servings

INGREDIENTS:

8 medium tomatillos 1 green bell pepper, stem and seeds removed 2 tablespoons fresh lime juice 3 tablespoons ELEA virgin olive oil 1/2 cup fresh cilantro leaves, chopped (check well for infestation) Sea salt to taste 1 jalapeno pepper, roasted, peeled and diced (optional) or substitute Sriracha Hot Chili Sauce to taste 1 fillet of wild Alaskan salmon, pin bones removed, trimmed of fatty tissue but with skin left on (about 2 pounds) Freshly ground black pepper 1/2 cup of your favorite barbecue sauce 8 large sprigs of fresh cilantro for garnish

DIRECTIONS:

Preheat the grill or broiler to 450 degrees F. Tomatillo Salsa Verde: Remove the tomatillo husks. Rinse and place in oven-proof dish or broiler pan without overlapping. Lay green pepper skin side up on pan with the tomatillos. Cook under a preheated 450 degree F broiler until blackened on the outside and tender on the inside, turning as necessary for even cooking for about 10-15 minutes. Remove from oven and allow to cool. Peel away the excessively blackened skin. Chop tomatillos and green pepper and transfer to medium bowl. Add lime juice, olive oil and cilantro. Season with salt and jalapeno or Tabasco to taste. Refrigerate. To cook: Lay salmon fillet on foil-lined cookie sheet. Season with salt and black pepper. Brush barbecue sauce over salmon. Place on grill and close cover or broil in the oven about 4 inches from heat source. Cook until desired doneness, about 15 minutes for medium. Remove from heat. To serve: With a couple of large metal spatulas, lift the entire fillet to serving platter. Spoon salsa around the salmon. Garnish salmon with sprigs of cilantro. Serve.

Bon Appétit!

Greek Healthy Recipes using our ELEA Extra Virgin Olive Oil (Organic or non-organic):

Greek Cheese Omelete, Salmon Stuffed Green Peppers, Spiced Cider Baked Ham, Grecian Eggplant, Chocolate Cake with Mint, Stuffed Red Snapper, Spaghetti with Meat Sauce, Stuffed Vine Leaves, Creole Halibut, Roast Beaf with Eggplants, Vegetable Stuffed Tomatoes, Roman Noodles.

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