Recipe: Pan-Seared Salmon With Tomatillo Salad & Coconut Avocado Sauce
If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list. Chef/owner Shelly Williams is pleased to introduce us to Haven’s new executive chef, Matt Schweitzer, a CIA-trained chef who has held positions at Cafe Zinc and Blantyre. “We hope you look forward to tasting his many creations as much as we do!” she says.
This recipe is the creation of Haven’s new executive chef, Matthew Schweitzer. Matt recently offered this delicious unique dish at Haven’s Valentine’s dinner and was such a huge hit he put it on our Supper Club menu last month. This recipe has a few extra steps but is actually easy to re-create at home and well worth the effort. The flavors really sing here; tomatillos, coconut milk and avocado form a complex flavor profile that will leave your guests thinking you brought in your own private chef to cook for them. From our kitchen to yours — enjoy!
Pan-seared Salmon with Tomatillo Tomato Salad and Coconut Avocado Sauce
2 8-oz salmon fillets, skin on
8 tomatillos, cut in half
12 cherry tomatoes, cut in half
1 clove garlic
1 14-oz can organic coconut milk
1/4 cup vegetable stock
1 fresh avocado, pitted and skin removed
1/2 cup olive oil, more for baking
Kosher salt and freshly ground pepper
Micro greens for garnish (optional)
For the Tomato Salad
1. Position a rack in the center of the oven and heat the oven to 450 degrees. Lay the tomatoes and the garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes and set aside. Keep the oven on 450.
For the Vinaigrette
1. In a blender puree 4 tomatillo halves, 6 cherry tomato halves and the garlic. With the blender running, drizzle in the olive oil until emulsified. Season to taste with salt and pepper. Set aside.
For the Avacado Sauce
1. In a medium size saucepan, bring the vegetable stock to a boil. Add the coconut milk. Increase the heat to medium high and simmer until liquid is reduced by one quarter. Remove from heat and cool slightly. Add the avocado and puree. Set aside.
For the Salmon
1. Season the flesh side of the salmon with salt and pepper.
2. Coat the bottom of a 10” oven-safe sauté pan with a thin layer of olive oil. Heat the pan over medium high heat until whisps of smoke appear. Place the salmon in the pan skin side up. Remove from heat and place pan in the oven for three minutes. Remove from oven, flip salmon over skin side down, nestle the remaining tomatoes and tomatillos around the salmon and bake for three additional minutes.
Toss the warm tomatoes and tomatillos in the vinaigrette. Divide the sauce among four plates. Cut the salmon into four servings and place one on each of the sauced plates. Spoon the warm tomato salad off to one side of the salmon. Garnish with micro greens if using. Serve immediately.