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Salmon With Poblano Cream Sauce

Updated: Nov 14, 2023

This Salmon With Poblano Cream sauce only takes 25 minutes to make !



As Native American Heritage Month continues, I just wanted to take the time to share with you all some great dishes that I hope expand your culinary experiences. As humans, we are creatures of habit. If we like something we tend to go back to that one thing we like.


In doing that we can miss out on other things. Whether that be food or events in life. My blog has always been about sharing quality recipes that are enjoyable and affordable. I also enjoy placing spotlights on those who deserve it.:

"Food is our common ground. A universal Experience..."- James Beard

I hope by sharing these recipes, that we can all agree that if we just share our life experiences, we can continue to empathize with one another and make a better world, not just for the future, but also for the here and now.


Native American Cuisine is delicious. The flavors vary from savory to sweet, but I find, it is always a wonderful experience to be a part of. This is also a great time to cook these dishes and have an open discussion about the plight of the Native Americans and how you can positively contribute and offer some form of relief, whether that is monetary, educational, or material.

This Blog post recipe is a Salmon with poblano Cream Sauce.

Let me know how it turns out in the comment section!

Happy Eating!



Salmon With poblano cream sauce


Ingredients




  • 1 Poblano Chile

  • 1 Tablespoon of Canola Oil

  • Small Onion, chopped and halved.

  • 1 Garlic clove, minced

  • 1/3 cup heavy cream

  • 1/4 teaspoon Sea salt

  • 1/4 teaspoon pepper

  • 4 Salmon steaks



Cooking Instructions

  1. Roast 1 Poblano chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam for 5 minutes. Gently rub off the skin; Remove seeds and ribs, chop coarsely.

  2. Heat Canola oil in a small saucepan over medium heat

  3. add 1/2 chopped onion

  4. Add garlic, cook until soft (5-7 minutes)

  5. Add chile and heavy cream

  6. Puree in a blender, (add a tablespoon of water if mixture gets too thick.)

  7. Season with Sea salt and Pepper.

  8. For the salmon

  9. Place steaks in a large Ziploc bag, add 1 Tablespoon of canola oil, 1 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon of southwest seasoning.

  10. Heat 1 tablespoon canola oil in a large skillet over medium-high heat.

  11. Cook fish until a crispy layer and juices run clear, (4-6 minutes)

  12. Serve with sauce


Serves:4

Per Serving: 275 Calories; 15.6 grams fat; 28.3 grams protein; 4.5 grams carbs; 0.6 grams fiber.


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1 Comment


Looks outstanding. Great job!

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