Jerk Salmon in Tomatillo Avocado Soup
Jerk-seasoned salmon is grilled and served in a creamy tomatillo avocado soup.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless) | 800 | Grams |
| Jerk Seasoning (store-bought or homemade) | 3 | Tbsp |
| Tomatillo (husked and chopped) | 10 | Count |
| Avocado (peeled and pitted) | 2 | Count |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Chicken Broth (low sodium) | 1 | Liter |
| Lime (juiced) | 2 | Count |
| Cilantro (fresh, chopped) | 1 | Bunch |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Heavy Cream (whole milk based) | 250 | Milliliters |
Instructions
- Rub the salmon fillets with jerk seasoning and set aside to marinate for 30 minutes.
- In a blender, combine tomatillos, avocado, onion, garlic, lime juice, and cilantro. Blend until smooth.
- Heat olive oil in a pot over medium heat. Add the blended mixture and cook for 5 minutes.
- Add chicken broth to the pot and bring to a simmer. Cook for 15 minutes.
- Stir in heavy cream, salt, and black pepper. Simmer for another 5 minutes, then remove from heat.
- Preheat a grill or grill pan over medium-high heat. Grill the salmon for 4-5 minutes on each side until cooked through.
- Serve the grilled salmon over bowls of tomatillo avocado soup.
Prep
- Marinate salmon fillets with jerk seasoning for 30 minutes.
Kitchen equipment
BlenderGrill or Grill Pan