Weeknight Salmon with Poblano Cream (DF & GF)

25 Feb
Weeknight Salmon with Poblano Cream

Weeknight Salmon with Poblano Cream

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:
Serves 4
Salmon Filets-4 4oz-6oz
Poblano Peppers- 2 medium
Avocado- 1/2
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 tasteSalmon with Poblano Cream2Salmon with Poblano Cream3

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.Salmon with Poblano Cream4

Roast about 5 minutes turning as needed until completely charred & blistered.Salmon with Poblano Cream5

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.Salmon with Poblano Cream6

Peel under running water.Salmon with Poblano Cream7 The charred skin will come right off.Salmon with Poblano Cream8

Remove the stems, seeds & veins. The real heat in any type of pepper is located in the seeds & veins.Salmon with Poblano Cream9

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.Salmon with Poblano Cream10 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.

 Weeknight Salmon with Poblano Cream

Weeknight Salmon with Poblano Cream

Spoon some of the sauce on a plate & lay the salmon on top.

 Weeknight Salmon with Poblano Cream

Weeknight Salmon with Poblano Cream

Serve & enjoy your  Weeknight Salmon with Poblano Cream!!

Weeknight Salmon with Poblano Cream

 Weeknight Salmon with Poblano Cream

Weeknight Salmon with Poblano Cream

Ingredients

  • Salmon Filets-4 4oz-6oz
  • Poblano Peppers- 2 medium
  • Avocado- 1/2
  • 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

Instructions

  1. 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.
  2. Roast about 5 minutes turning as needed until completely charred & blistered.
  3. Once roasted remove to a paper bag or container with a lid. Close or cover & let those babies steam for about 10 minutes.
  4. .Peel under running water. the charred skin will come right off.
  5. Remove the stems, seeds & veins. The real heat in any type of pepper is located in the seeds & veins.
  6. 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.
  7. Line a baking sheet with foil, give it a hit of cooking spray & season with salt & pepper.
  8. Bake at 400 degrees about 6 minutes per 1/2 inch of thickness. These took 7 minutes & were perfect.
  9. Spoon some of the sauce on a plate & lay the salmon on top.
  10. Serve & enjoy your Weeknight Salmon with Poblano Cream!!
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7 thoughts on “Weeknight Salmon with Poblano Cream (DF & GF)

  1. Pingback: 20 Minute Baked Tilapia with Watermelon-Habanero Salsa – Chile and Salt

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