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