- 4 fresh mild chiles, such as Anaheims or cubanelles
- 2 fresh moderately hot chiles, such as New Mexicos or poblanos
- 2 large jalapeño chiles
- 1 pound tomatilloshusked, rinsed, cored and halved lengthwise
- 1 pound plum tomatoes, halved lengthwise
- 1 medium red onion, sliced crosswise 1 inch thick
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Salt and freshly ground pepper
- 1 teaspoon vegetable oil
- Four 5-ounce salmon steaks or 14 ounces skinless salmon fillets
- Lime wedges, for serving
- Light a grill. When the coals are hot, grill all the chiles, turning, until blistered and blackened all over, about 2 minutes per side; be careful not to burn the thin-skinned chiles. Discard the charred skins, stems and seeds and coarsely chop the chiles.
- Over a medium-hot fire, grill the tomatillos and tomatoes, cut side down, until lightly charred and tender, about 4 minutes. Turn and grill, skin side down, for 1 minute. Grill the onion, turning, until lightly charred and tender, about 15 minutes. Coarsely chop the vegetables and put them in a bowl. Add the chiles, cilantro and lime juice and season with salt and pepper.
- Using a damp paper towel, coat the grill with the oil. Season the salmon with salt and pepper and grill over a medium-low fire, turning once, until crusty brown and slightly rare inside, about 6 minutes per side. If using a fillet, cut it into 4 pieces. Serve the salmon with the salsa and lime wedges.
One Serving Calories 242 kcal, Protein 23 gm, Carbohydrate 26 gm, Cholesterol 47 mg, Total Fat 6.6 gm, Saturated Fat .9 gm.
Pair with a light, berry-tinged red like Sanford Winery's Barrel Select Pinot Noir from California.