“The health of the salmon reflects the health of the people,” says Vanessa Casillas, the business manager and internship coordinator at Gatherings Cafe inside the Minneapolis American Indian Center. She is a citizen of Ho-Chunk Nation, and while salmon isn’t common in her community, she wanted to highlight the bond between the fish and humans in this recipe because it’s key to so many other tribes’ diets. Before searing the salmon fillet in hot oil, she sprinkles in cumin seeds to add aroma and texture. To finish, she adds a swoosh of smoky, spicy tomatillo salsa, a tribute to her father’s Mexican heritage (“He eats everything with salsa!”).
Recipe information
Yield
4 Servings
Ingredients
Salsa
Salmon and assembly
Preparation
Salsa
Step 1
Preheat broiler. Place tomatillos, chiles, and garlic on a rimmed baking sheet. Broil, tossing once, until tomatillos are blistered in spots and starting to release some juices, 7–10 minutes. Transfer to a medium bowl and cover. Let sit until tomatillos are softened, about 5 minutes. Uncover and let sit until cool enough to handle, about 10 minutes.
Step 2
Remove skins from chiles if desired and peel garlic; place in a molcajete or mortar and pestle along with cumin seeds and a pinch of salt. Grind until smooth. (Or you can use a blender if you grind the cumin seeds before adding.) Add tomatillos and grind until a coarse purée forms. Stir in spring onion, cilantro, and oregano. Season with more salt if needed; squeeze in lime juice to taste if desired.
Salmon and assembly
Step 3
Heat oil in a large skillet over medium-high. Sprinkle in cumin seeds. Season salmon with salt; arrange, skin side down, in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn over; cook until just cooked through, about 4 minutes.
Step 4
Divide salmon among plates; spoon salsa over. Scatter some oregano and cilantro on top. Serve with avocado and lime wedges alongside.
