Salmon in Luxurious Green Sesame Pipian

The first time I tasted pipian was at a small, family-run restaurant in Oaxaca. The air was thick with the scent of woodsmoke and roasting chiles, and the señora in the kitchen, with a smile as warm as the comal, served me a plate of chicken simmered in a vibrant green sauce. The nutty, slightly tangy flavor, balanced by the sweetness of the chicken and a hint of spice, was unlike anything I’d ever tasted. It was an instant love affair, and ever since, I’ve been experimenting with different variations of this incredibly versatile sauce, eventually leading me to this delightful pairing of salmon with a green sesame pipian.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 2 cups roasted tomatillo salsa, (Salsa De Molcajete) (store-bought or homemade)
• 1 1/2 tablespoons vegetable oil or olive oil
• 1 cup chicken broth
• 3 tablespoons tahini, (sesame paste)
• Salt to taste
• 1/4 – 1/2 teaspoon sugar
• 1 cup peas (fresh or frozen)
• 4 (4 -5 ounce) fish fillets, skinless, such as salmon, halibut, walleye, snapper, stripped bass
• 1 tablespoon sesame seeds, for garnish
• 1/4 cup loosely packed chopped cilantro, for garnish

Equipment Needed

• Blender or food processor
• Large (12 inch) skillet
• Microwaveable bowl
• Plastic wrap
• Metal spatula

Instructions

1. Begin by preparing the sauce. In a blender or food processor, process the roasted tomatillo salsa until it is a smooth puree. Don’t skip this step, even if your salsa is already quite smooth; this will ensure a velvety final texture.
2. Next, heat the vegetable oil or olive oil in a very large (12 inch) skillet over medium-high heat. Make sure the skillet is adequately sized to accommodate the fish fillets later on.
3. Once the oil is hot, carefully add the salsa all at once. Be cautious, as the salsa may splatter at first. Stir continuously as the salsa reduces to the consistency of tomato paste. This should take about 5 minutes. The goal here is to intensify the flavors of the tomatillos through evaporation.
4. Stir in the chicken broth and the tahini. Bring the mixture to a boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes. This simmering period allows the flavors to meld beautifully.
5. Taste the sauce and season with salt. You’ll likely need about ½ teaspoon, but adjust to your preference. Add a pinch of sugar (start with ¼ teaspoon) to balance the natural tartness of the tomatillos.
6. While the sauce is simmering, prepare the peas. Pour the peas into a microwaveable bowl, sprinkle on a tablespoon of water, cover the bowl with plastic wrap, and poke a couple of holes in the top to vent. Microwave on high until the peas are hot and tender. This can take anywhere from 1 minute for frozen peas to 4 or 5 minutes for fresh peas. Once cooked, drain any excess water.
7. When the sauce has simmered for 10 minutes, gently nestle the fish fillets in the sauce, ensuring they are completely submerged.
8. Continue to simmer gently until the fish flakes easily when pressed firmly. This usually takes 5 to 6 minutes for ½ inch thick fillets. To check for doneness, lift up a fillet on a metal spatula and press it with your finger or the back of a spoon. The fish should separate easily into flakes. Overcooking the fish will result in a dry, less appealing texture.
9. Carefully transfer a fish fillet to each dinner plate. Spoon a generous portion of the sauce over the top.
10. Finally, strew with the peas, sesame seeds, and cilantro for a beautiful and flavorful finish.

Expert Tips & Tricks

• For an even smoother sauce, you can use an immersion blender directly in the skillet after the 10-minute simmer. Just be careful to avoid splattering the hot sauce.
• If you prefer a spicier pipian, add a serrano chile or two to the roasted tomatillo salsa before blending. Remember to remove the seeds for a milder heat.
• Don’t be afraid to experiment with different types of fish. Halibut or snapper also work incredibly well with this pipian verde. Adjust cooking times accordingly based on the thickness of the fillets.
• Toasting the sesame seeds before garnishing enhances their nutty flavor. Simply toast them in a dry skillet over medium heat for a few minutes until lightly golden.
• If you find your sauce is too thick, add a splash more chicken broth to reach your desired consistency.

Serving & Storage Suggestions

Serve this dish immediately after cooking for the best flavor and texture. The vibrant green sauce and colorful garnishes make it a visually appealing dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fish and sauce in a skillet over low heat, or microwave in short intervals to prevent overcooking the fish. It is not recommended to freeze this dish, as the fish texture may suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	323.9 kcal	N/A
Calories from Fat	129 g	40%
Total Fat	14.3 g	22%
Saturated Fat	1.9 g	9%
Cholesterol	62.3 mg	20%
Sodium	1009.4 mg	42%
Total Carbohydrate	15.9 g	5%
Dietary Fiber	4.6 g	18%
Sugars	5.2 g	N/A
Protein	32.8 g	65%

Variations & Substitutions

• For a vegetarian version, substitute the salmon with pan-fried halloumi cheese or grilled tofu.
• If you don’t have chicken broth on hand, vegetable broth works perfectly well.
• For a richer, creamier sauce, stir in a tablespoon of Mexican crema or sour cream at the end.
• Instead of peas, try using green beans, zucchini, or corn.
• Add a handful of pepitas (pumpkin seeds) to the blender when making the sauce for a more authentic pipian flavor.
• If you can’t find roasted tomatillo salsa, you can roast the tomatillos yourself! Just broil them until softened and slightly charred before blending.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made roasted tomatillo salsa?
A: Absolutely! Using store-bought salsa is a great time-saver. Just make sure it’s a good-quality salsa with a flavor you enjoy.

Q: Can I use frozen salmon for this recipe?
A: Yes, but make sure to thaw the salmon completely before cooking. Pat it dry with paper towels to remove excess moisture for better searing.

Q: How do I know when the salmon is cooked through?
A: The salmon is cooked when it flakes easily with a fork and is no longer translucent in the center. Use a metal spatula to gently lift a piece of the salmon and test it.

Q: Can I make the pipian sauce ahead of time?
A: Yes, the pipian sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat it gently before adding the fish.

Q: What can I serve with this dish?
A: This dish pairs well with rice, quinoa, or a simple salad. Consider adding some warm tortillas to soak up the delicious sauce.

Final Thoughts

This Salmon in Luxurious Green Sesame Pipian is more than just a recipe; it’s a culinary adventure that brings the vibrant flavors of Mexico to your table. The combination of tender salmon and the rich, nutty pipian is a true delight. Don’t be afraid to experiment with the variations and substitutions to make it your own. I encourage you to give this recipe a try, and I’d love to hear about your experience and any creative twists you add!