Hi guys!  It’s been awhile since I’ve last posted a recipe.  I’m sorry 😦 I’ve been consumed with finals at school and am officially on break!  This recipe is perfect for hot weather.  Unfortunately, it’s only getting colder outside.  But don’t let that stop you from cooking this delicious dish!  I’ve never cooked with jicama before, so it was an interesting experience.  And this dish was amazing!  If you’ve never had jicama before, it is a crisp, white-fleshy, plant-like food from Central America.  Tomatillos are similar to tomatoes, but come with a husk and remain green when ripe.  Thus, this meal is a Latin American course paired with Alaskan salmon.


  • 10 oz. tomatillos
  • 3/4 lb. jicama
  • 1 serrano chile (for the hot souls 😉 )
  • 1 lime
  • 1/2 tsp. sumac
  • Two 6-oz. wild Alaskan salmon fillets
  • 1 avocado
  • 1-2 red radishes
  • 1-2 garlic cloves
  • Fresh mint (can use canned seasoning)
  • Fresh cilantro (can use canned seasoning)
  • Salsa (your choice from grocery store)
  • Kosher salt (or any other salt available in your pantry)
  • Freshly ground black pepper
  • Olive oil


  • 2 large frying or grill pans
  • Zester
  • 2 mixing bowls
  • 2 cutting boards (1 for vegetables, 1 for salmon)
  • Knife


  1. Remove the husks from the tomatillos.  Once husks are removed, warm a frying or grill pan over medium-high heat.  Add tomatillos onto the pan without oil and cook.  Turn tomatillos occasionally until charred and softened (18-20 minutes).  Transfer tomatillos to a plate to cool.  While the tomatillos are cooking, prepare the jicama salad and salmon.
  2. Peel the jicama and cut into 1/4-inch thick matchsticks.  If you want to make the dish spicy, slice the serrano chille lengthwise, remove the seeds, and finely chop the chile.  The seeds are the spiciest part of the chile, so be careful!  Don’t touch your eyes until your hands are washed.  Zest and juice the lime.  Combine jicama, sumac and serrano into a bowl.  Add the lime zest and half the juice on top.  Save the other half of the lime juice for the salsa.  Season with salt to taste.
  3. Rinse salmon under warm water until soft and pat dry on paper towels and season generously with salt and pepper.  In another frying or grill pan, warm 1 tablespoon of olive oil over medium-high heat.  Add the salmon and cook until opaque and flakey (4-5 minutes on both sides).  While the salmon cooks, prepare the salsa.
  4. Remove the cores from the cooled tomatillos and coarsely chop the fruit.  Cut the avocado in half.  With your knife, knock it into the pit, twist, and pull it out.  Peel the skin off and coarsely chop the avocado.  Thinly slice the radish.  Finely chop the garlic.  Strip the mint leaves from the stems and finely chop the leaves.  Finely chop the cilantro.  If using the seasonings, sprinkle to taste.  Combine the tomatillos, avocado, radish, garlic, mint, cilantro, and salsa into a bowl.  Stir the remaining lime juice and 2 tablespoons of oil.  Season to taste with salt and pepper.
  5. Transfer the cooked salmon to individual plates.  Serve with the jicama salad and tomatillo-avocado salsa.  Enjoy!

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