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BAKED SALMON WITH CILANTRO SAUCE
CILANTRO SAUCE
1 tbsp butter
1 leek, white part only, finely chopped
1 shallot, minced
1 jalapeno chili, seeds and membranes discarded, finely chopped
2 garlic cloves, minced
1.5 cups chicken stock
2 cups lightly packed fresh cilantro, remove and discard stems
first
3 tbsp freshly sqeezed lime juice
0.25 tsp salt
1.2 tsp freshly ground pepper
3 tbsp sour cream
SALMON
2 tbsp olive oil
6 6-oz salmon fillets
6 tbsp freshly squeezed lime juice
salt and pepper to taste
CILANTRO SAUCE
*melt the butter over medium heat in a saute pan. Add the leek,
shallot, jalapeno, and garlic and saute for about five minutes,
or until the onions are translucent but not brown
*Reduce heat to medium and add the stock.a simmer, uncovered for
15 minutes. Liquid should reduce by half
*Remove from heat. Transfer to a blender or food processor and
add the cilantro, lime juice, salt and pepper. Puree until smooth.
*Add the sour cream and "pulse" until mixed. Set aside.
SALMON
*Preheat the oven to 400F
*Cut 3 12inch squares of aluminium foil. Grease the shiny side
of the foil with the oil. Place the fellets side by side on foil
and fold up the edges to trap the liquid. Pour a tbsp of lime
juice over each fillet. Season with salt and pepper.
*Cover each square with another piece of foil and fold the edges
so the package is airtight. Bake for 12-20 minutes. Unwrap the
salmon. Put the salmon on a plate and top with cilantro sauce.
Recipe fromThe Surreal Gourmet Entertains.
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