This simple man`s plan to healthier eating today is Weeknight Salmon with Poblano Cream. The newest edition of a weeknight series which basically just means you can have dinner or the particular recipe on the table in a half an hour or so. Great with the what can be hectic schedules of life or after a long day.
This recipe is more about the Poblano Cream than the salmon although the two pair perfectly together. An incredibly simple sauce that is dairy free, gluten free, very mild on the heat scale, smooth as silk & absolutely delicious! This sauce would work beautifully with any fish, chicken or even to toss with your favorite pasta.
Here`s what you`ll need for your Weeknight Salmon with Poblano Cream:
Salmon Filets-4 4oz-6oz
Poblano Peppers- 2 medium
Lime- 1 Juiced
White Pepper- to taste(you can use black as well, I just didn`t want black specks in my sauce)
Salt- to taste
Start by roasting the peppers to easily remove the skin. I`m doing this directly over my gas flame on the stove but your broiler works as well.
Roast about 5 minutes turning as needed until completely charred & blistered.
Once roasted remove to a paper bag or container with a lid. Close or cover & let those babies steam for about 10 minutes. Preheat your oven to 400 degrees.
Peel under running water. The charred skin will come right off.
Remove the stems, seeds & veins. The real heat in any type of pepper is located in the seeds & veins.
Into a blender cup add the Poblano`s, Avocado, Lime Juice a bit of the salt & pepper & about a 1/3 cup water. (Or Chicken or vegetable stock) Blend on high until absolutely smooth. Check & adjust the seasoning as desired. Line a baking sheet with foil, give it a hit of cooking spray & season with salt & pepper. Bake about 6 minutes per 1/2 inch of thickness. These took 7 minutes & were perfect. Dinner`s ready.
Spoon some of the sauce on a plate & lay the salmon on top.
Serve & enjoy your Weeknight Salmon with Poblano Cream!!