This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Last year I went fishing with Salvador Dali. He was using a dotted line. He caught every other fish."
The great thing about salmon is that it has a lot of flavor and can handle almost anything that is served with it - spicy, sweet, savory, it doesn't matter. This is a mildly spicy sauce with lots of great roasted umami flavor that goes perfectly with the salmon. You can spice this up just a bit with some cayenne pepper. Start with a pinch and add more to your taste.
It's clear that eating fish is great for you and one of my favorite is salmon. This is both because I love the flavor and that there are remarkably high levels of Omega 3 fats found in this delicious and versatile fish. I have a lot of folks write in and ask about all the different choices in the market and which is best for their recipes.
When you step up to the fish counter the salmon you find won't necessarily be clearly labeled. You can, however, fairly easily tell a lot about it. Firstly, salmon is divided into two broad categories: Atlantic and Pacific. Salmon »
Servings = 4 | Serving size =4 ounces salmon with sauce
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers, hot or cold. Leftover poblano sauce is great on sandwiches, whether made from leftover salmon or not.
|3 tsp||olive oil (divided)|
|1 large||shallot (peeled but left whole)|
|1 medium||poblano pepper|
|1/2 tsp||salt (divided)|
|1/4 tsp||ground cumin|
|1/4 cup||no salt added vegetable stock|
|2 Tbsp||cilantro leaves|
|2 Tbsp||unsalted butter|
|4 4 ounce||salmon filets|
Place a small skillet in the oven and preheat to 375°F.
When the pan is hot, add one teaspoon of the olive oil in the pan along with the garlic, shallot, and poblano.
Roast for about 25 minutes.
Remove the pan from the oven and place the pepper, garlic, and shallots in a brown paper bag and fold over the top of the bag.
Return the pan to the oven, still at 375°F.
When the pepper is cool, remove it from the bag and peel away and discard the skin, which should slip away easily.
Cut the pepper open and remove and discard the stem and seeds, then place the poblano, along with the garlic, shallot, salt, cumin, vegetable stock, and cilantro leaves in a blender or mini-chopper, and process until smooth.
Transfer the sauce to a small saucepan and place over low heat.
Add the butter and heat through, stirring constantly, over very low heat until the butter is melted and thoroughly incorporated. Remove from heat.
While melting the butter and finishing the sauce, add 2 teaspoons of olive oil to the pan in the oven, then add the salmon.
Roast for 7-9 minutes on the first side, then turn over the filets and roast 4-6 minutes on the second side.
If needed, return the sauce to low heat to bring back to serving temperature (hot). Serve topped with the sauce.
Serving size = 4 ounces salmon with sauce
Servings = 4
Amount Per Serving
|Calories 260||Calories from Fat 148|
|% Daily Value|
|Total Fat 16g||26%|
|Saturated Fat 5g||21%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||3%|
|Vitamin A 9%||Vitamin C 59%|
|Calcium 1%||Iron 8%|
|Vitamin K 5 mcg||Potassium 674 mg|
|Magnesium 39 mg|