This classic Mexican pumpkin seed sauce, also known as green mole or Pipian, is tangy, herbal and spicy all at the same time. Pipian or Pepian is a type of mole that is made primarily with pumpkin/squash seeds (pepitas) and tomatillos, hence, the green color.
- 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) Substitute: 1/2 cup of fennel fronds
- 1 tsp salt
- 1 tbsp olive oil
- 4 salmon fillets skinless
Preheat oven to 450F.
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.
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!
Make a delicious fennel salad with the bulbs you didn't use in this recipe. Find recipes i this article from Food&Wine http://www.foodandwine.com/blogs/11-best-fennel-salad