Salmon and Marinade
Mix ingredients for marinade together in a non-reactive bowl. Add fillets and mix to cover with marinade. Cover and store in refrigerator for 1 to 3 hours, turning occasionally.
Raisin Pipiân Sauce
Toast pumpkin seeds in dry sautépan over medium heat until lightly browned; turn into food processor or blender. Remove papery husk from tomatillos and place in same dry sautépan along with chiles, onion quarters and garlic cloves. On top of stove or under broiler, toast until soft and blackened. Remove garlic and set aside to cool. Turn remaining ingredients from pan along with any juices into food processor or blender. Peel garlic and drain raisins; add to food processor or blender along with green onions, cilantro, parsley, cumin and 1 tablespoon lime juice. Process about 10 seconds and, with machine running, add up to 1 cup broth to make smooth purée. Heat 1/4 cup olive oil in large sautépan or saucepan. Stir in sauce mixture and fry until dark, aromatic and consistency of thick paste. Stir in remaining broth and simmer for about 15 minutes. Thin with broth or water to desired consistency. Add remaining lime juice to adjust seasoning.
To Serve
Prepare grill, oil grill rack and heat to very hot. Meanwhile, remove fillets from marinade and pat dry with paper towels. Season with additional salt and pepper. Arrange fillets, presentation side down, and cook 3 to 5 minutes until crisp and brown. Turn and continue cooking until desired doneness (145°F). Divide and ladle Raisin Pipiân Sauce onto 10 individual serving plates and arrange 1 salmon fillet in center of each. Serve immediately.
Ingredients
Salmon and Marinade
- 2 serrano or jalapeno chiles, seeded and chopped
- 2 Tablespoons fresh squeezed lime juice
- 3 Tablespoons olive oil
- 1/4 Cup chopped fresh cilantro
- 1 Teaspoon kosher salt
- 10 salmon fillets (about 4 ounces each)
Procedure
Raisin Pipiân Sauce (makes about 5 cups)
- 1 Cup pumpkin seeds
- 1/2 Pound tomatillos
- 6 serrano chiles
- 1 small yellow onion, cut into quarters
- 6 cloves garlic, unpeeled
- 11/4 Cups California golden raisins, soaked in warm water
- 2 green onions, cut into 1-inch pieces
- 3/4 Cup fresh cilantro, chopped
- 2 Tablespoons fresh parsley, chopped
- 1/4 Teaspoon cumin seeds, toasted and ground
- 2 Tablespoons fresh squeezed lime juice, divided
- 2 1/2 cups chicken broth
- 1/4 Cup olive oil
- Salt and pepper