Crispy Steelhead with Salsa Verde

Ingredients

SALSA

1 pound tomatillos, husked and rinsed

3 cloves garlic, unpeeled

2 Anaheim chiles, seeded, deveined

1 small onion, quartered

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons salt, plus more for sprinkling

1/4 teaspoon freshly ground black pepper, plus more for sprinkling

STEELHEAD

1/2 Tbsp. extra-virgin olive oil

¼ tsp. cumin seeds

2 6-oz. skin-on steelhead fillets

Kosher salt

Dried oregano, preferably Mexican, cilantro leaves, avocado slices, and lime wedges (for serving)

Instructions

1. Preheat the oven to 350 degrees F.

2. Place the tomatillos, garlic, Anaheim chiles and onions on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.

3. Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.

4. Heat oil in a large skillet over medium-high. Sprinkle in cumin seeds. Season salmon with salt; arrange, skin side down, in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn over; cook until just cooked through, about 4 minutes.

5. Divide salmon among plates; spoon salsa over. Scatter some oregano and cilantro on top. Serve with avocado and lime wedges alongside.