Mexican · Mains
Salsa Macha Roast Salmon
Slow-roasted salmon bathed in a nutty, chile-flecked salsa macha of guajillo, almonds, and sesame.
Ingredients
Serves 4- 1center-cut skinless salmon or halibut fillet
- Sea salt and black pepper
- ¾ cupextra-virgin olive oil
- 4 mediumgarlic cloves, smashed and peeled
- ½ cupslivered almonds
- 2 tbsptoasted or raw sesame seeds
- 4 largeguajillo, California, or New Mexico chiles , stemmed, seeded, and torn into 2-inch pieces
- 1 tspapple cider vinegar
- Lime wedges, for serving
Method
- 01
Heat oven to 300 degrees. Season salmon with 3/4 tsp salt and pepper on both sides; place in a large baking dish.
- 02
Make the salsa macha: In a small saucepan, combine oil and garlic and bring to a gentle simmer over medium-low. Cook, stirring occasionally, 4 minutes. Add almonds and sesame seeds. Cook, stirring frequently, until fragrant and lightly golden, 3 to 4 minutes. Add chiles and cook, stirring, until they soften and brighten, 1 minute. Remove from heat; cool a few minutes.
- 03
Using a slotted spoon, transfer solids to a food processor, reserving the oil. Process until finely chopped, about 1 minute, scraping down halfway. Add the reserved oil and vinegar; pulse until evenly ground into a rough paste. Season with salt.
- 04
Pour the salsa macha over the salmon and bake until opaque around edges and barely cooked through, 15 to 20 minutes depending on thickness. Serve with lime wedges.