Best 2 Salmon In Luxurious Green Sesame Pipian Salmon En Pipian Verde Recipes

**Journey into the Realm of Culinary Delights: Discover Exquisite Salmon Recipes Infused with the Richness of Green Sesame Pipian**

Prepare to tantalize your taste buds with a culinary expedition that unveils the harmonious fusion of flavors and textures in salmon dishes enhanced by the luxurious green sesame pipian sauce. This article presents a delectable collection of recipes that elevate the humble salmon to new heights of gastronomic artistry. From the vibrant, herbaceous flavors of the classic green pipian sauce to the innovative twists of modern culinary creations, these recipes offer a symphony of tastes that will captivate your senses.

**1. Salmon in Luxurious Green Sesame Pipian (Salmon en Pipián Verde):**
Embark on a culinary journey to the heart of Mexican cuisine with this traditional dish. Savor the delicate flesh of salmon enveloped in a luscious green pipian sauce, a symphony of flavors crafted from roasted pumpkin seeds, fresh herbs, and aromatic spices. This timeless recipe promises an unforgettable taste experience that pays homage to the rich culinary heritage of Mexico.

**2. Grilled Salmon with Green Sesame Pipian Sauce:**
Experience the perfect balance of smoky and savory flavors in this grilled salmon recipe. Perfectly seared salmon fillets are generously coated in a vibrant green pipian sauce, creating a tantalizing interplay of textures and tastes. The smokiness from the grill adds a delightful depth of flavor, making this dish a captivating choice for any occasion.

**3. Green Sesame Pipian Salmon Tacos:**
Fuse the vibrant flavors of Mexican cuisine with the convenience of tacos in this innovative recipe. Flaky salmon, infused with the essence of green pipian sauce, takes center stage in these tantalizing tacos. Topped with a medley of fresh vegetables, tangy salsa, and creamy avocado, these tacos offer a delightful burst of flavors and textures in every bite.

**4. Salmon and Shrimp in Green Sesame Pipian Sauce:**
Indulge in the ultimate seafood extravaganza with this captivating recipe. Succulent shrimp and tender salmon are harmoniously united in a symphony of flavors, enveloped in the luxuriously rich green pipian sauce. This dish is sure to impress your guests with its stunning presentation and delectable taste.

**5. Green Sesame Pipian Salmon Enchiladas:**
Unveil the hidden culinary treasures of Mexican cuisine with these tantalizing enchiladas. Corn tortillas are filled with a flavorful combination of salmon, green pipian sauce, and melted cheese, then baked to perfection. Topped with a generous serving of more pipian sauce, these enchiladas are a true celebration of Mexican culinary heritage.

Here are our top 2 tried and tested recipes!

SALMON IN LUXURIOUS GREEN SESAME PIPIAN (SALMON EN PIPIAN VERDE

Salmon in Luxurious Green Sesame Pipian (Salmon En Pipian Verde image

In Mexico, pipian is a simple mole that emphasizes the nuts or seeds that are blended in to thicken the sauce. Where mole is an exuberant symphony orchestra, pipian is a lively string quartet. The seed that has traditionally thickened a sauce like this is Mexico's pumpkin seed.

Provided by Witch Doctor

Categories Mexican

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups roasted tomatillo salsa, Rustic Roasted Tomato Salsa (Salsa De Molcajete)
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 cup chicken broth
3 tablespoons tahini, Homemade Tahini! (sesame paste)
salt
1/4-1/2 teaspoon sugar
1 cup peas (fresh or frozen)
4 (4 -5 ounce) fish fillets, skinless, such as salmon, halibut, walleye, snapper, stripped bass (buy about 1 1/2 pounds if using fish steaks)
1 tablespoon sesame seeds, for garnish
1/4 cup loosely packed chopped cilantro, for garnish

Steps:

In a blender or food processor, process the salsa to a smooth puree.
Heat the oil in a very large (12 inch) skillet over medium high heat. When it is hot, add the salsa all at once. Stir as the salsa reduces to the consistency of tomato paste, about 5 minutes.
Stir in the broth and the tahini. Return to a boil, then reduce the heat to medium low and let simmer 10 minutes. Taste and season with salt, usually about ½ tsp, and a little sugar. (The sugar will help balance the natural tartness of the salsa.).
While the sauce is simmering, pour the peas into a microwaveable bowl, sprinkle on a Tbsp of water, cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the peas are hot and tender, anywhere from 1 minute for frozen peas to 4 or 5 minutes for fresh peas; discard water.
When the sauce has simmered for 10 minutes, nestle the fish fillets in it, completely submerging them. Continue simmering gently until the fish flakes when pressed firmly, usually 5 to 6 minutes for ½ inch thick fillets. (Check it by lifting up a fillet on a metal spatula and pressing it with your finger or the back of a spoon.).
Transfer a fish fillet to each dinner plate. Spoon a portion of the sauce over the top. Strew with the peas, sesame seeds and cilantro.
Variations:.
You can replace the peas with a couple of medium-large red-skin boiling potatoes cut into eighths (microwave them until tender, about 8 minutes). Mix the potatoes into the sauce after transferring the fillets to the dinner plates. A can of white beans makes a great replacement for the peas; drain and rinse them before adding them to the sauce. This dish is also wonderful made with boneless, skinless chicken breasts or semi-boneless quail; poach the birds in the sauce as described or, for added flavor, brown them in oil in the large skillet, then remove them and, without washing the skillet, cook down the pureed salsa. Tahini is an easy addition because it's smoothly ground, but you can use the very traditional pumpkin seeds or almonds or peanuts; puree them with the salsa, but stir carefully as you cook the mixture down to a paste (it will stick more easily than the salsa alone) After the sauce has simmered 10 minutes, it will likely be quite coarse looking; reblend the hot sauce in a loosely covered blender to smooth it out.

Nutrition Facts : Calories 323.9, Fat 14.3, SaturatedFat 1.9, Cholesterol 62.3, Sodium 1009.4, Carbohydrate 15.9, Fiber 4.6, Sugar 5.2, Protein 32.8

GREEN PIPIAN

Green Pipian image

This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.

Provided by Martha Rose Shulman

Categories dips and spreads, one pot

Time 40m

Yield Makes about 1 3/4 cups

Number Of Ingredients 10

Ingredients

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed, and coarsely chopped, or 2 13-ounce cans, drained
1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
3 romaine lettuce leaves, torn into pieces
1/4 small white onion, coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1/4 cup loosely packed chopped cilantro
1 1/2 cups chicken stock
1 tablespoon canola or extra virgin olive oil
Salt, preferably kosher salt, to taste

Steps:

Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use a large saucepan or Dutch oven to make the pipian sauce, as it will need plenty of room to simmer.
To toast the sesame seeds, spread them in a single layer in a small skillet over medium heat. Cook, stirring constantly, until the seeds are golden brown and fragrant, about 2 minutes.
If you don't have any pumpkin seeds, you can use sunflower seeds instead.
If you want a spicier sauce, add a serrano or jalapeño pepper to the pipian sauce. Just be sure to remove the seeds and ribs before adding the pepper to the sauce.
To make the salmon fillets, season them with salt and pepper, then pan-sear them in a little bit of oil until they are cooked through.
Serve the salmon fillets with the pipian sauce spooned over top.

Conclusion:

This Salmon in Luxurious Green Sesame Pipian is a delicious and elegant dish that is perfect for a special occasion. The salmon is cooked to perfection and the pipian sauce is flavorful and complex. This dish is sure to impress your guests.