Salmon with Poblano Sauce
Servings
4Serving size
4 ounces salmon with sauceThis recipe can easily be multiplied and can be divided by 2. This recipe makes great leftovers, hot or cold. Leftover poblano sauce is great on sandwiches – not just on leftover salmon.
Serve with Black Beans with Summer Squash or Quinoa and Black Beans
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Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini or Roasted Acorn Squash or Roasted Butternut Squash or Spicy Acorn Squash
Ingredients
| 3 tsp. Olive oil (divided) |
| 2 clove Garlic, raw |
| 1 Large Shallots, raw (peeled but left whole) |
| 1 pepper Poblano Pepper |
| 1/2 tsp. Salt (divided) |
| 1/4 tsp.. Ground cumin |
| 1/4 cup No salt added vegetable stock |
| 2 Tbsp. Coriander (cilantro) leaves, raw |
| 2 Tbsp. Unsalted butter |
| 16 Ounces Fresh atlantic salmon (4 4-ounce salmon filets) |
Instructions
When the pan is hot, add one teaspoon of the olive oil in the pan along with the garlic, shallot, and poblano.
Roast for about 25 minutes.
Remove the pan from the oven and place the pepper, garlic, and shallots in a brown paper bag and fold over the top of the bag.
Return the pan to the oven, still at 375°F.
When the pepper is cool, remove it from the bag and peel away and discard the skin, which should slip away easily.
Cut the pepper open and remove and discard the stem and seeds, then place the poblano, along with the garlic, shallot, salt, cumin, vegetable stock, and cilantro leaves in a blender or mini-chopper, and process until smooth.
Transfer the sauce to a small saucepan and place over low heat.
Add the butter and heat through, stirring constantly, over very low heat until the butter is melted and thoroughly incorporated. Remove from heat.
While melting the butter and finishing the sauce, add 2 teaspoons of olive oil to the pan in the oven, then add the salmon.
Roast for 7-9 minutes on the first side, then turn over the filets and roast 4-6 minutes on the second side.
If needed, return the sauce to low heat to bring back to serving temperature (hot). Serve topped with the sauce.
Serve this recipe with one of these starch side dishes.
Black Beans with Summer Squash
Place the olive oil in a skillet over medium-high heat. Add the green onions and sauté for 2 minutes, stirring constantly. Add the squash and cook, stirring frequently, for another 3-4 minutes. Add the black beans, toss, and add the vegetable stock, salt, pepper, and paprika. Stir, then reduce heat…
Quinoa and Black Beans
Place the water in a small sauce pan over high heat. When the water boils add the quinoa. Reduce the heat until the quinoa is simmering. While the quinoa is cooking place the olive oil in a medium skillet over medium heat. Add the shallots and cook for about 2…
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Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Roasted Acorn Squash
Preheat oven to 400°F. Halve the squash lengthwise. Scoop out the seeds and discard them. Make shallow cuts in a grid pattern along the inside of the squash. Place 1/2 tsp. butter and 1/2 tsp. brown sugar in the cavity of each squash. Set the squash in the preheated oven…
Roasted Butternut Squash
Preheat oven to 375F. Slice the squash lengthwise and scoop out the seeds. Spray a skillet with the oil and place the squash in the pan face down, then place in the oven. Bake for 30 minutes, then turn over and place 1 tsp butter, 1 tsp maple syrup and…
Spicy Acorn Squash
Preheat the oven to 325°F. Place the olive oil in a baking dish or cookie sheet and add the hot paprika, smoked paprika, red pepper flakes, salt, and pepper. Mix the spices together until well blended. Cut the acorn squash in half at one of the shallow ribs. Scoop out…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The great thing about salmon is that it has a lot of flavor and can handle almost anything that is served with it – spicy, sweet, savory, it doesn’t matter. This is a mildly spicy sauce with lots of great roasted umami flavor that goes perfectly with the salmon. You can spice this up just a bit with some cayenne pepper. Start with a pinch and add more to your taste.