Salmon Poblano Recipe
Grilled seasoned salmon on a bed of creamy poblano sauce with grilled zucchini. Served with Mexican rice.
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Ingredients
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Salmon
Poblano Sauce
Grilled Zucchini
Mexican Rice
Method
Salmon Preparation
- 1
- 2
Poblano Sauce Preparation
- 3
Prepare the Poblano Peppers
Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. After steaming, peel off the skins, remove the seeds, and chop the peppers.
- 4
Cook the Sauce
In a saucepan over medium heat, add olive oil. Sauté the chopped onion and minced garlic until translucent. Add the chopped poblano peppers, heavy cream, lime juice, cumin, salt, and black pepper. Stir well and let it simmer for about 10 minutes until the sauce thickens slightly.
Grilled Zucchini Preparation
- 5
- 6
Mexican Rice Preparation
- 7
Cook the Rice
In a saucepan, heat a little oil and sauté the chopped onion and minced garlic until fragrant. Add the rice and stir for a couple of minutes until lightly toasted. Then add chicken broth, tomato sauce, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until rice is cooked and the liquid is absorbed.
Assembly
- 8
Plate the Dish
On a large plate, spread a generous amount of the creamy poblano sauce. Place the grilled salmon fillet on top, add the grilled zucchini on the side, and serve with a portion of Mexican rice.
