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Salmon in green pipian recipe

Servings: 4 | Prep time: 10 min | Cook time: 15 min


Salmon in Green Pipian 2017


  • 1 jar Molli Mexico City Cooking Sauce
  • 1/2 cup sesame seeds
  • 2 1/4 cup chicken broth
  • 10 springs cilantro
  • 1 leaf hoja santa (dried or fresh) or 1/2 cup of fennel f; chopped
  • 1 tsp salt
  • 1 tbsp olive oil
  • 4 Salmon fillets skinless


  1. Preheat oven to 450F.
  2. In a small skillet, toast sesame seeds over medium heat, stirring constantly, for about 3 minutes or until golden but not browned. Pour Mexico City sauce in a blender and add the toasted sesame seeds along with the broth, cilantro, and hoja santa or fennel fronds. Blend until sauce is smooth, about a minute. Pour sauce in a medium saucepan, bring to a boil and reduce heat to just simmer. Cover and let cook for 5 minutes. Season with salt to taste and keep warm.
  3. Season salmon with salt and pepper. Coat a large non-stick baking sheet with olive oil. Place salmon on baking sheet. Bake until salmon is cooked through, about 12 minutes for medium-rare. Place salmon in a plate and ladle 3 to 4 tablespoons of the Green Pipian sauce over the fish. Garnish with some toasted sesame seeds and a few cilantro leaves. Provecho!
By | 2017-04-03T15:53:40+00:00 February 3rd, 2017|Categories: Mexico city cooking sauce, Recipes|Tags: , , , , , |Comments Off on Salmon in green pipian recipe