Grilled Salmon with Salsa Verde

First, make the salsa verde. Cut the chiles into quarters and seed them; for a spicier salsa, leave in a few seeds. Husk and quarter the tomatillos. Pick the leaves and tender stems off of the cilantro and parsley.

In a blender or food processor, combine the chiles, tomatillos, cilantro leaves and stems, parsley leaves and stems, onion, garlic, salt, pepper and lime juice. Pulse several times until combined but still fairly chunky. Stir in the grapeseed oil. Taste and adjust the seasonings with salt, pepper and lime juice; the salsa should be vibrant green in color. Set aside.

Next, make the salmon. Prepare a hot fire in a grill or heat a stovetop grill pan over medium-high heat.

Season the salmon fillets with salt and pepper and brush with grapeseed oil. Place the fillets on the grill or in the grill pan and cook, turning once, until the fish is firm to the touch, 4 to 5 minutes per side.

Transfer the fillets to warmed plates. Spoon the salsa verde over each filet and serve immediately. Serves 4.

Williams Sonoma Test Kitchen