Cilantro
5 recipes found

Baked Salmon With Harissa and Cherry Tomatoes
This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in. The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor. Tunisian harissa adds a nice subtle spice to this dish, but you can also swap it out for biber salçasi, a Turkish red pepper paste that you can find in most Turkish or Middle Eastern grocery stores. Like harissa, biber salçasi comes in both mild and hot varieties, so pick whichever one suits you. Serve the salmon with some steamed rice and lightly dressed greens if you like.

Shrimp Aguachile
Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates to “chile water”) from the vibrant blend of chiles, lime juice and salt that transform the sweet flesh of raw shrimp into tender, tart flavor bombs. Unlike ceviche, where seafood marinates in citrus until it's fully “cooked,” aguachile hits the table soon after the shrimp meets the zesty chile water. While the aguachile is on your plate, the lime juice continues its work on the sweet, delicate shrimp, so each bite offers a slightly different texture without ever turning rubbery. Use as many serranos as your heart desires and your palate can handle.

Summer Roll Noodle Salad
Taking a cue from Vietnamese summer rolls, this rice vermicelli noodle salad is packed with the bold, bright flavors and textures reminiscent of its namesake dish. With tender lettuce for its sweet, earthiness (and a nod to the lettuce often used to wrap around spring rolls), a hefty handful of fresh herbs and plump shrimp, this salad is texturally rich and full of fresh flavors. The dressing — a hybrid of peanut dipping sauce and nước chấm — is nutty, punchy and deeply savory thanks to the fish sauce and hoisin. To lessen the fiery bite of the Thai chile in the dressing, let it sit in the lime juice before adding the rest of the ingredients. A combination of carrots and bean sprouts bulk up the salad, but feel free to swap more of one for the other.

Enchiladas Suizas (Creamy Chicken Enchiladas)
Enchiladas Suizas are sort of a lie. They are neither chile-laden nor from Switzerland. The name likely comes from using an abundance of cream and cheese in the recipe, which Mexicans associate with the alpine country due to its famous dairy production. These enchiladas, a combination of lightly fried corn tortillas filled with tender shredded chicken, bathed in velvety salsa verde and blanketed with melted cheese, were invented in the early 20th century at the famed Sanborns de los Azulejos, a Mexican café chain that turned the dish into a cultural icon throughout Mexico. That salsa verde? It is swirled into cream with a simple roux to keep the thickened salsa from separating and to tame any heat that you might expect from serrano chiles. For a weeknight-friendly version, shredded rotisserie chicken can save you some time.

Tamarind Glazed Oxtails
Inspired by her time working at a restaurant on the island of St. John in the Virgin Islands, this recipe from the chef Lana Lagomarsini, pairs unctuous braised oxtails with the tart flavor of tamarind to create this hearty, luxurious braise. “We would pick tamarind fruit right off of the tree behind the restaurant and I fell in love with its flavor,” the chef remembers. It can be paired with Ms. Lagomarsini’s punchy chow chow recipe, and is also perfect atop a bed of rice and peas, or fungi, a Caribbean cornmeal and okra side dish. Any addition, really, makes this meal feel abundant and celebratory.