The Chopping Block: O la le

‘ello ‘ello party people!  Today’s post on the chopping block is salmon with Spanish rice and tomatillo salsa verde. A great late summer dish.

This dish is simple to make and plate, but full of flavor.

Rice – yields  3-4 cups
1 cup of white rice
2 cups of water
1 tbsp turmeric
2 tsp salt

1 bay leaf

2 tbsp of butter

Bring water to a boil then whisk in rice, seasoning, and bay leaves. Turned down to low heat and stir occasionally until cooked. Add the 2 tbsp of butter.

Tomatillo salsa verde
5 tomatillo
1 jalapeño pepper deseeded
1 lime juice
1/2 bunch parsley
1/2 cilantro

Cut the tomatillo in half, then char that and pepper.
Then in a blender, blend everything and salt to taste.
Some more lime juice may be needed, if you prefer you can use lemon juice.