• 1/3 cup raw almonds
  • 1/3 cup Nestle Carnation Evaporated Lowfat 2% Milk
  • 2 medium tomatillos, husked, rinsed and chopped
  • 3 tablespoons cilantro leaves
  • 2 tablespoons raw pepitas, plus extra for garnish
  • 1 clove garlic, chopped
  • 1/4 teaspoon Maggi Granulated Chicken Flavor Bouillon
  • 6 skin-on salmon filets (4 to 6 ounces each, 1 1/4 inches thick)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil


Combine almonds, evaporated milk, tomatillos, cilantro, pepitas, garlic and bouillon in a food processor; cover.

Process for 30 seconds or until combined.

Season salmon filets lightly with salt and pepper.

Heat oil in large skillet over medium heat.

Place salmon filets, skin-side up (if they have skin) and cook 4 minutes; turn fish over and cook an additional 4 minutes.

Fish should flake easily when tested with a fork and skin should be crispy when done.

Serve salmon with 2 tablespoons of sauce drizzled over. Garnish with additional pepitas, if desired.

Recipe reprinted by permission of Nestle. All rights reserved.

RecID 12143