4 medium tomatoes — peeled
1 small yellow onion — sliced
1 jalapeno chile pepper — coarsely chopped
6 green onions — chopped
2 tablespoons mint — finely shredded
2 teaspoons garlic — chopped
salt and pepper — to taste 8 salmon fillets — 6oz. each
1/2 cup sour cream — room temperature
Place 2 of the tomatoes, the onion, and the jalapeno in boiling water and cook until soft, about 5 minutes. Drain and puree in a blender or food processor. Dice the remaining tomatoes and combine with the puree. Add the green onion, mint, and garlic and season to taste with salt and pepper.
Grill or broil the salmon until barely opaque, about 4 minutes per side. Warm the salsa and pour it over the salmon fillets. Drizzle with sour cream.
Notes: The salsa in this recipe is partly pureed and partly chunky to provide the proper texture.
Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com