Cilantro Salmon with Smoky Tomato-Habanero Lasagna
Cilantro Salmon with Smoky Tomato-Habanero Lasagna - Enjoy flavorful salmon and a spicy tomato lasagna in one dish, perfect for adventurous eaters.
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Cooking tools:
- Grill
- Perforated grilling pan
- Blender
- Food processor
- Cooling rack
- Baking pan
- Oven
- Aluminum foil
- Parchment paper
- Baking sheet
- Plate
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 3 pounds ripe tomatoes, preferably plum-shaped ones
- 2 or 3 habanero chiles (depending on your penchant for piquancy), stemmed
- 1 head garlic, broken apart but unpeeled, plus 2 peeled garlic cloves
- 1/3 cup good-quality olive oil
- 1 large bunch of cilantro, chopped
- 8 5-ounce salmon fillets
- 1 15-ounce container ricotta cheese
- 1 cup Mexican crema (or creme fraiche) (divided use)
- 3 eggs
- 1 9-ounce box no-boil lasagna (I've had great luck with Barilla brand)
- 4 ounces (1 cup) shredded Chihuahua cheese
- About 1/2 cup chicken broth or water
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