Salmon in luxurious green sesame pipián (Salmón en pipián verde de ajonjolí) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 235) by Rick Bayless and Deann Groen Bayless

  • salmon fillets
  • tahini
  • peas
  • chicken broth
  • tomatillo salsa

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute halibut fillets, walleye, snapper fillets, or striped bass fillets for salmon fillets. See recipe for serving suggestions and variations.

  • mamacrumbcake on October 14, 2020

    This is good but not as good as the salmon with poblano cream and spinach. I used a good roasted tomatillo and hatch chile salsa—it made this a manageable weeknight dinner. We had steamed potatoes instead of peas because my husband does not like peas. The sauce is very nice with potatoes.

  • jenmacgregor18 on August 17, 2016

    I had some leftover tomatillo salsa and used it with salmon. I liked it; not my favorite salmon recipe; but a nice variation. Tomatillo salsa cuts the richness of tahini & salmon. I probably won't repeat; just because D did not care for it. Otherwise, I'd be curious how this would work with other fish.

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