Salmon with Pico de Gallo

This dish combines three of the Stern family’s favorite things: 1. salmon, 2. home made pico de gallo (my son’s recipe) and, 3. salsa verde. The end result is a dish that is stunning, suitable for a fancy-pants dinner party, easy to prep in advance, healthy, and insanely tasty. I mean really, if you want more than that you are asking too much.

Salmon with Salsa Verde and Pico de Gallo (six generous portions)

Salsa Verde:

One 12-oz jar salsa verde
1 cup cilantro, stems and leaves

Pico de gallo:

2 cups tomatoes, finely chopped (we are partial to using small tomatoes – they have more flavor)
1 cup Maui onion, finely diced
juice of 1 Meyer lemon
2 cloves garlic, finely diced
¼ cup cilantro, finely diced
1 teaspoon salt

Salmon:

2 lbs Salmon (either in one large piece or cut into serving size pieces)

Salmon from another angle

Salsa Verde:

Place the contents of the jar of salsa and aw well as the cilantro in a blender. Puree until smooth. Is that not a gorgeous color? Set aside.

Pico de gallo:

Place all of the ingredients in medium bowl. Stir to blend. Set aside.

Salmon:

Preheat oven to 400 degrees. Lightly oil a large baking sheet. Place the salmon on the sheet. Using a basting brush put a light layer of olive oil on the fish. Generously salt and pepper the fish. Bake the fish for 20 minutes. Check to see if it is done. You want it just cooked through, not over-baked. It may take an additional five minutes depending on how thick your piece of fish is and how cold it was when you popped it in the oven. Remove the fish from the oven.

Get out six dinner plates. Place a piece of salmon on each plate. Using a spoon spread the salsa verde over each piece. Put approximately 3 tablespoons of pico de gallo on top of that (don’t skimp on the pico de gallo). Serve. This dish is good cold, as well as hot. For a fancy brunch prep the fish a day ahead (or a few hours before). Prep the salsa verde and the pico de gallo up to six hours ahead. Bring the fish to room temp, plate and serve.