Grilled Salmon with Green Sauce & Tomatillo-Pineapple Salsa

If you’re a salmon fan, this recipe is definitely for you! Actually, even if you’re not this one ma sway you.  Here is the flesh fish is beautifully balanced—in both color and flavor—by both wonderful sauces. And, if you’re never used tomatillos before, this is a perfect introduction to this typical Mexican tomato-like veggie. Actually, the individual components of this dish, which could be for lunch or dinner, are easily adaptable to other recipes.  This recipe is packed with several Latin power-foods: tomatoes, chiles, avocados, and cilantro.  It also has lime, jicama, onion, and pineapple.

Read Related: Salmon with Red Papaya–Tequila Sauce



Green Sauce
¼ cup water
2 tomatillos, coarsely chopped (about 1 cup)
2 serrano chiles, stemmed but not seeded, coarsely chopped
1½ avocados, preferably Mexican Hass, peeled and seeded (about 1 cup packed)
1 TBSP salt
Juice of 1 lime (about 1/8 cup)
¼ cup fresh cilantro, chopped (optional)

Tomatillo-Pineapple Salsa
¼ cup jicama, cut into ¼ -inch  dice
½ cup red onion, cut into 1/4-inch dice
½ cup pineapple, cut into ¼ -inch dice
1 cup pineapple, cut into ¼-inch dice
2 TBSP fresh cilantro (leaves and stems), coarsely chopped
Juice of 1 lime (about 1/8 cup)
1/8 of an habanero chile, seeded and finely minced
1 TSP salt
½ TSP pepper
1/8 cup sunflower (or your favorite oil)

Four 6-ounce wild salmon fillers, with skin
Salt and pepper
1 TBSP oil
4 lime wedges


  1. To make the Green Sauce, pour the water into the bottom of a blender.  Add the tomatillos and serranos and blend until pureed.  Add the avocado, salt and lime (and cilantro, if desired).  Mix until well blended.  Set aside, or cover and refrigerate for up to 3 hours.
  2. In a medium-size bowl, combine the jicama, red onions, and pineapple, and tomatillos.  Stir in the cilantro, lime juice, habanero, salt and pepper.  Add the oil and stir until well coated.  Let sit for an hour at room temperature and correct seasoning, or cover and refrigerate for up to 3 days.
  3. Season salmon fillets with salt and pepper.  Heat oil in a medium-size stainless steel saucepan over a medium-high flame until hot but not smoking.  Add 4 fillets, skin side down and sear until the skin is well browned, about 4 minutes.  Turn fillets over and sear until just cooked through, 3 to 4 minutes more.  Transfer to serving platter and keep warm. (You also have the option to grill the salmon.)
  4. Set four plates up for serving, and ladle about two ounces of the Green Sauce into each plate.  Add 1 heaping tablespoon of the salsa, add a salmon fillet, and top with a teaspoon of the fruit salsa.  Garnish with fresh lime wedge, and serve.

The Hot Latin DietThis recipe was originally published in The Hot Latin Diet by Dr. Manny Alvarez (Celebra) and is available for purchase Here.

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