Arete

Salmon with Cilantro Salsa
p. 82 of Sunset Mexican Cookbook:  Classic and Contemporary Recipes, Lane Publishing Co., Menlo Park, CA, 2nd priting Jan. 1990, ISBN 0-376-02497-6.

I cut the recipe, so this is for 2 people:

The cilantro salsa consists of 3/8 c. lime juice, 1 cut up canned jalapeno chile, fresh cilantro (3/4 cup, cut up), 3 entire green onions sliced,  and 2 tbsp olive oil. Leave this to soak in the fridge for as long as possible to meld the flavors. Bake the lime-juice marinated (and a little of the verde sauce marinated) salmon (I used 9-10 oz. for this recipe) in a 350F oven, uncovered, for 35 mins. (or more, if not done by then).

Serve with
“Sopa Seca de Fideo”, which is really a noodle dish. Page 93 of same cookbook.
First, saute a couple of fresh ancho chiles (cut up), cut up onion, 2 cloves cut-up garlic for 5 mins. in olive oil, continue sauteeing for 2 mins. more with the short noodles (fideo–available at Mexican food stores). Then, add the lot to 2 cups of chicken stock (I defrosted some home-made chicken stock from the freezer), 3 diced tomatos, and 1 cup of defrosted peas. (I boiled the tomatos for a few minutes first, so I could easily peel off the skins, before dicing them up).

Bring all of this to a boil, then simmer for 15-20mins. till liquid is absorbed. YUM.

Also, serve with a Nopalitos salad (“Three Color Cactus Salad”, p. 103 of same cookbook).  Just spread some nopalitos (cut up, pickled cactus leaves, available at Mexican food stores), cut up raw onion, and cut up tomato slices presented nicely on a salad plate, with some lime wedges (you can squeeze lime juice on all this). Refreshing and delicious!