Blackened Salmon Gf Poblano Carnitas Hash Recipe

Prepare spice mix

In a small bowl, combine paprika, cumin, garlic powder, onion powder, oregano, cayenne, kosher salt, and black pepper. Stir to blend evenly.

Season salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Rub the blackening spice mixture generously onto both sides of each fillet, pressing gently so the spices adhere. Let rest at room temperature for 10 minutes while you prepare other components.

Pan-sear salmon

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add a thin film of oil or spray. Place fillets in the pan and sear undisturbed for 3-4 minutes until a dark crust forms. Flip and cook 2-4 minutes more, depending on thickness, until salmon reaches an internal temperature of 125-130°F for medium-rare to medium (or longer if you prefer well done). Remove to a warm plate and tent loosely with foil to rest 3-5 minutes.

Prepare poblano

Char the poblano over a gas flame, under a broiler, or in a dry skillet until skin is blackened and blistered all over. Place in a bowl and cover tightly with plastic wrap for 5-10 minutes to steam. Peel off and discard skins, remove seeds and stem, and dice the flesh into 1/4–1/2-inch pieces.

Cook potatoes

Parboil diced potatoes in salted boiling water for 5 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes (or dry in a hot skillet) so surface moisture is removed—this helps browning.

Make the hash

In a large skillet over medium-high heat, add 2 tbs olive oil. Add diced onion and cook 2–3 minutes until translucent. Add parboiled potatoes in a single layer, let cook undisturbed 4–5 minutes to develop a golden crust, then stir or flip pieces and continue cooking another 4–6 minutes until potatoes are golden and crisp. Stir in diced poblano and shredded pulled pork, season with 1 tsp salt and 1/2 tsp black pepper. Continue cooking until pork is warmed through and edges are slightly crisp, about 3–4 minutes. Stir in 1 tbs butter and 2 tbs chopped cilantro, toss to combine. Taste and adjust seasoning.

Place diced potatoes for mashing in a medium saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Simmer 12–15 minutes until very tender. Drain thoroughly and return to the pot off the heat. Add 1 tbs butter and 1/4 cup milk; mash until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm until plating.

Whisk eggs with 2 tbs milk or cream, 1/4 tsp salt, and 1/8 tsp black pepper until blended. Heat a nonstick skillet over medium-low, add 1 tbs butter and let melt. Pour in egg mixture and let set a few seconds, then gently stir with a spatula, folding the curds until softly set and creamy, about 2–3 minutes. Remove just before fully firm; fold in shredded cheddar so it melts into the eggs. Keep warm.

Combine 1/2 cup Greek yogurt, grated drained cucumber, 1 tbs chopped dill, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Mix until smooth. Adjust seasoning to taste. Refrigerate until ready to serve.

Steam or lightly sauté 1 cup mixed vegetables in a little oil or butter until just tender-crisp, about 3–5 minutes. Season with a pinch of salt.

Assembly: On each plate, spoon a portion of mashed potatoes to one side. Arrange a generous scoop of poblano carnitas potato hash beside the mash. Place the scrambled cheddar eggs next to the hash. Lay the blackened salmon fillet on top of or alongside the hash. Add the steamed vegetables to the plate. Spoon 1–2 tbs cucumber dill sauce over the top of the salmon or serve on the side. Garnish with sliced scallions, chopped cilantro if desired, and a lemon or lime wedge. Serve immediately.