Salmon Poblano Recipe
Pan-seared salmon over grandma’s secret mole poblano sauce. Sprinkled with roasted sesame seeds. Served with rice and blue corn tortillas
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Ingredients
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Salmon
Mole Poblano Sauce
Garnish and Side
Method
Salmon Preparation
- 1
Season the Salmon
Pat the salmon fillets dry with paper towels. Rub both sides with olive oil, salt, and black pepper.
- 2
Pan-Sear the Salmon
In a large skillet over medium-high heat, add the seasoned salmon fillets, skin-side down. Cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from heat and set aside.
Mole Poblano Sauce Preparation
- 3
Prepare the Chiles
Remove stems and seeds from ancho and guajillo chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Soak the toasted chiles in hot water for 15 minutes, then drain.
- 4
- 5
Blend the Sauce
In a blender, combine soaked chiles, sautéed vegetables, peanut butter, chicken broth, chocolate, cinnamon, cumin, sugar, and salt. Blend until smooth.
- 6
Simmer the Sauce
Transfer the blended sauce to a saucepan and simmer over low heat for about 15 minutes, stirring occasionally. Adjust seasoning as needed.
Assembly and Serving
- 7
Prepare the Rice
Cook rice according to package instructions. Fluff and set aside.
- 8
Toast Sesame Seeds
In a small skillet, toast sesame seeds over medium heat until golden brown. Remove from heat.
- 9
Serve the Dish
On a plate, spoon a generous amount of mole poblano sauce, place the pan-seared salmon on top, and sprinkle with toasted sesame seeds. Serve with rice and blue corn tortillas on the side.
