One evening, I wanted to make my Shrimp and Grits, which required a tiny bit of roasted poblano. I had a bag of frozen roasted poblano chiles in the freezer but, to get the small amount I needed for this recipe, I had to thaw the entire bag.
After all was said and done with the shrimp and grits, I had two whole roasted poblanos left for culinary fun and games. I thought about soup, but the weather was a bit too warm for that. I decided I could make them into a sauce.
But a sauce for what? Pork? Beef? Chicken? Shrimp? In the end, salmon was my pick.
Even though salmon was the choice for the evening, I think the resulting sauce would be good for any of the above. It’s spicy, creamy, and complex—the lime in the sauce, as well as the Meyer lemon olive oil drizzle, create a nice balance with the spices.
~ David
Roasted Salmon with Poblano Cream
Ingredients
- 1 tablespoon olive oil, plus extra
- 1 shallot, minced
- 2 teaspoons ground coriander, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt, plus more as needed
- 2 roasted poblano chiles, skinned, seeded, and chopped
- 3 tablespoons heavy cream
- juice of 1/2 lime
- 1/2 teaspoon ground ancho chile, optional
- freshly ground black pepper
- 4 6-ounce salmon fillets, skinned
- 2 tablespoons pine nuts, toasted, for garnish
- Meyer lemon olive oil, for garnish
Instructions
- Put the oil in a large saucepan over medium heat and add the minced shallot. Cook until shallot is clear, then add 1 teaspoon of the coriander, the cumin, cinnamon, and 1/2 teaspoon salt. Cook for 1 minute to allow the spices to blend. Add the roasted poblanos, and cook for 5 minutes until very soft. Add the cream and cook 1 minute longer. Remove from the heat and let cool.
- Using an immersion blender, purée the poblano sauce. Stir in the lime juice. If you want a chunky sauce, you are set to go. I preferred a smoother sauce so I pushed it through a fine mesh sieve into a clean saucepan to warm before serving. One of the best ways to push things through a sieve is not with a wooden spoon but with a large pestle, if you have one. It works like a charm.
- Preheat the oven to 400°F.
- Mix the remaining 1 teaspoon coriander with the ancho chile powder, if using. Add salt and the freshly ground black pepper to taste. Rub the salmon with some olive oil, then place skinned-side down on an oiled baking sheet. Sprinkle the spice mixture on top of the salmon and rub into the flesh. Roast for 10-12 minutes, or to your desired doneness.
- Rewarm the sauce and divide between 4 warmed plates. Top the sauce with a piece of salmon, and sprinkle with the pine nuts. Drizzle Meyer lemon olive oil onto the salmon and sauce.
- Serves 4.
© 2024 Copyright Cocoa & Lavender
John / Kitchen Riffs
December 19, 2020 at 8:27 amWow. This sauce has terrific color, and looking at the ingredients, I know it has terrific flavor. I usually have frozen, roasted chilies in my freezer but am out at the moment (I never did find Hatch chilies this year, which is what I usually freeze; their flavor of course is somewhat different from poblanos, but close enough). But it’s easy enough to buy a couple of poblanos at the grocery store and roast them just for this). Salmon is a great choice with the sauce, but you could use so many things. Really, really nice — thanks. And Happy Holidays!
Cocoa & Lavender
December 19, 2020 at 9:09 amSorry you missed out on Hatch season, John. We are lucky to be neighbors with New a Mexico so Hatch chiles are in our market often. This would be good with Hatch chiles, too… might have to try that if Red has any roasted Hatch chiles left.
Christina Conte
December 19, 2020 at 11:56 amGoodness that sauce looks amazing! I just made my first homemade enchilada sauce last month and it was so good and so easy, much like yours! I had no idea! I have more in the freezer, too! Yum!
Cocoa & Lavender
December 19, 2020 at 12:02 pmYes, Christina, these kinds of sauces are so good and not as much work as they look. There’s nothing like homemade enchiladas, is there?
sippitysup
December 19, 2020 at 2:27 pmPoblano is one of my favorite peppers. Just spicy enough for most anything. GREG
Cocoa & Lavender
December 20, 2020 at 6:10 amAnd sweet. It has a special sweetness, too.
Eha Carr
December 19, 2020 at 5:12 pmWell David – you will know my problem – the only way I can access the ‘main ingredient’ of your beautiful sauce is in dried form ! Sometimes Australia is not the ‘Lucky Country’ 🙂 ! Would love this with salmon or prawns or . . . after I do some more homework ! Am smiling . . . we just ‘met’ at Ottolenghi’s a moment ago . . . in some ways the world is a wonderfully small place !!!
Cocoa & Lavender
December 20, 2020 at 6:13 amThe world is small, isn’t it? I am definitely planning on getting his new book Flavor/Flavour. I love the cover of the British edition… Might have to get that.
I didn’t know poblanos weren’t grown in Australia… I am so sorry… A medium-hot green chile would work if you can find one…
Eha Carr
December 20, 2020 at 9:19 pm‘Flavour’ is my Christmas present to myself 🙂 !Did not know what you meant by differing covers – loved the one in my bookstore . . . found an overly ‘busy’ variation on ‘amazon’ just a moment ago . . . I very definitely do not blame you for your choice . . .
Chef Mimi
December 20, 2020 at 6:32 amMmmmmmm this is a fabulous meal! I love the seasonings you chose for the sauce. I bet it’s spectacular, and definitely good with just about anything. Roast chicken came to mind first,with cilantro rice.
Cocoa & Lavender
December 20, 2020 at 7:20 amThat sounds pretty good, Mimi – cilantro rice is a perfect choice with this!
Ellen Sacher
December 20, 2020 at 7:04 amWant. Some. Now! (and it’s only 9am)
Cocoa & Lavender
December 20, 2020 at 7:19 amWhat a perfect time to crave this, Ellen! Nothing at all wrong with dinner for breakfast! 🙂
Gerlinde
December 20, 2020 at 8:18 amDavid, this is a fantastic sauce. I have two different sauces that I like to serve with salmon. I am going to add this one as a third. Happy Holidays !
David Scott Allen
December 21, 2020 at 9:45 amGerlinde — It’s always good to have some good reliable sauces in our back pockets, isn’t it?
John
December 20, 2020 at 1:29 pmFresh poblanos are an absolute rarity here. I saw them at a specialty grocer many years ago and I’m not even sure where it was. The colour of your sauce is mesmerising, but it’s the taste I’m wanting to experience.
David Scott Allen
December 21, 2020 at 9:44 amI had no idea, John! I just assumed they were everywhere. Maybe I should send you some seeds? (Would they make it through customs?)
sherry
December 20, 2020 at 11:12 pmsalmon is a fave in our house and i love the sound of the tasty spicy cream to go with. Yum. happy festive season to you.
David Scott Allen
December 21, 2020 at 9:42 amHope you and Mr. P have a wonderful holiday! We all need one now!
Jeff the Chef
December 21, 2020 at 9:37 amMan, I bet that’s as flavorful as it looks! How spicy is it?
David Scott Allen
December 21, 2020 at 9:42 amNot terribly spicy, Jeff – the poblanos were on the milder side (and sometimes they aren’t!). The cream really evens it out, as does the oil drizzle!
Priya
December 21, 2020 at 11:30 amI have never tried creamy chilli sauce before. I think I should try it with my cottage cheese.
Cocoa & Lavender
December 22, 2020 at 8:27 amOh, Priya, I bet this will be wonderful with your paneer.
Raymund
December 21, 2020 at 3:14 pmI agree any protein would match that wonderful sauce, I would think about salmon as well and perhaps prawns
Cocoa & Lavender
December 22, 2020 at 8:27 amRaymund — it has now been tested with prawns, and we know it works beautifully!
Valentina
December 21, 2020 at 3:28 pmSounds amazing, David. I can’t think of much I wouldn’t want to serve with it. And it makes for such a beautiful plate! Poblanos are one of my favorite chiles to cook with. 🙂 ~Valentina
Cocoa & Lavender
December 22, 2020 at 8:28 amI’m not sure I ever had a poblano chili until I came to the Southwest, Valentina. I think they are my favorite, as well!
Carolyne
December 21, 2020 at 6:43 pmWhat a stunning combination. Of course, I love salmon but your recipe takes it to a whole other level.
Happy Holidays!
xo
Carolyne
Cocoa & Lavender
December 22, 2020 at 8:29 amMerci, Carolyne! I just realized how many salmon dishes I have been doing lately… I guess I really love salmon, too! I hope you and Andrew have a great holiday… At least you’ll have a white Christmas!
2pots2cook
December 22, 2020 at 9:34 amIt would be great to serve it this Christmas Eve; quite different dish than we usually make but, of course, we all are into new tastes ! Love the spices ! Thank you and I wish you have happy holidays !
Cocoa & Lavender
December 28, 2020 at 9:53 amI think this dish is pretty good anytime of the year… Thanks, Davorka!
Dennis Yannakos
December 22, 2020 at 9:21 pmThe color of the sauce makes me wanna try it right away!
Cocoa & Lavender
December 28, 2020 at 9:53 amThanks, Dennis. It will warm you right up!
Frank
December 23, 2020 at 6:14 amSounds lovely, David! You know poblanos may be my favorite kind of pepper. (Don’t tell my Italian friends and family!) It has a unique flavor I really enjoy, and just the perfect degree of heat. I can see it would complement the salmon perfectly. This could be a fabulous New Year’s Eve “cenone” main course!
Cocoa & Lavender
December 28, 2020 at 9:54 amYour secret is safe with me, Frank. I think they are my favorite chile, too. They have such a great flavor and just the right amount of heat
Olivia Ava
December 24, 2020 at 1:04 amLooks so delicious. I’ll try this once. Thanks for the recipe❤️.
Cocoa & Lavender
December 28, 2020 at 9:54 amThanks, Olivia!
Andrea@TheKitchenLioness
December 28, 2020 at 10:29 amDear David, the roasted salmon with poblano cream looks very pretty – love your presentation and looking at it makes me think that I always have time issues when it comes to taking pics of my lunches or dinners – one of the hungry persons in the room will inevitably breathe down my neck while I try to focus on my pics…;)
Your recipe sounds wonderfully flavorful and so delicious – now I am hungry and it occurs to me that I skipped lunch…
Wir schicken euch beiden ganz liebe Grüße nach Tucson!
Andrea & Co.
Cocoa & Lavender
January 2, 2021 at 8:53 amI have to admit that Mark is very patient about picture taking at mealtime. But I also do it very quickly and sometimes wish I spent more time on my photos. It really shows in your work — the time you put in makes a huge difference!
Inger @ Art of Natural Living
December 31, 2020 at 8:07 amA lucky problem then! I freeze my poblanos individually so I can pull them out for chili rellanos (what would we do without freezers!)
Cocoa & Lavender
January 2, 2021 at 8:54 amNow that I have a bag sealing set up, I will save them in individual bags! It’s a great idea, Inger.
Karen (Back Road Journal)
December 31, 2020 at 9:23 amI can see making the poblano cream for many dishes besides the tasty salmon.
Cocoa & Lavender
January 2, 2021 at 8:55 amIt is a very versatile sauce, Karen!
Ellen
January 8, 2021 at 6:59 amHi David, as you might remember I’ve been drooling over this dish for some weeks now. What with other cooking projects and the holidays I hadn’t gotten around to it until now, and then a search for poblanos was fruitless (they are a bit hit-or-miss in the markets up here in NY). But yesterday I stumbled across a pile at H-Mart, our wonderful Korean supermarket chain with the best produce in town, and snagged a dozen. Immediately roasted them all in the oven upon returning home. Note: as an experiment I tried lightly oiling some and not others. Both batches sat under a dishtowel to steam for several hours until I could get back to them. The dry-roasted ones not only looked better but were much easier to skin! Anyway, now that I have a stockpile of roasted poblanos ready to go, do you have any suggestions for freezing these little gems? Other than using small bags for individual portions?
I can’t wait to make this dish. The gorgeous photo had me at pine nuts… xx Ellen
Cocoa & Lavender
January 8, 2021 at 7:07 amI’m so glad you were able to find some poblano peppers, and not just one or two! I made the mistake of freezing a bag of three peppers together, and I wish I had frozen them individually. One thing you can do is to put them in a larger bag (maybe a gallon size bag) and separate them so that they are not touching, then put the bag on a tray, and freeze them that way. When you open the bag you should be able to get one out and leave the others in. Since I am trying to reduce single-use plastics, I bought some small reusable containers that are just about the right size for a single poblano chile when roasted. That’s my next plan of attack! I hope you enjoy the dish, and I hope that helps! Take care. XX
Colette
January 8, 2021 at 6:31 pmThis looks both beautiful and delicious!
I’m nuts about poblanos. Can’t wait to try your recipe!
Cocoa & Lavender
January 11, 2021 at 7:32 amYou will love this sauce, Colette! 🙂
Marcelle
February 28, 2021 at 7:54 amDavid, wow dish is beautiful!! I love the flavor of poblano peppers and I could probably just eat the sauce with with a spoon 🙂 I think I’ll have to try this sauce with every possible protein, but I thinking maybe some brined, grilled honey-lime chicken breast will be what I serve with it. 😍. Thank you so much for sharing how you made it!!
Cocoa & Lavender
March 11, 2021 at 2:19 pmI may or may not have eaten several spoonsful of the sauce. I will never tell… on you OR me!
Christian Cryder
August 10, 2023 at 5:19 pmI’ve made this recipe 3 times (and finally emailed it to myself, so id never ever lose it). Tonight, i decided i must post. I subscribe to the NYTimes cooking website. This recipe deserves to be there. This is hands down the best sauce I’ve ever had for salmon (and I love salmon). A couple of suggestions on how to tweak, and what to accompany that beloved fish.
First, in terms of sides, I recommend roasted sweet potatoes and Brussel sprouts (you can thank me later). Cube the sweet potato, half the Brussels, mix together with one or two pieces of raw bacon, in quarter inch slices. Toss with a little olive oil & lemon juice, lay it out on a cookie sheet (everything jumbled evenly), salt and pepper and bake at 425 for about 20-30 minutes. Just keep an eye on it while the fish cooks on the grill and turn off the heat if it looks done enough. All these flavors are going to pair perfectly with the poblano sauce.
Second, in terms of the sauce itself: I add a clove of garlic. I also roast a jalapeño (right after the poblanos) and throw that in as well, because I think it benefits from just a little kick. (You can substitute with some cayenne if you like). I use a generous half teaspoon of chili powder. And I go a little extra on the lime.
Third, in terms of the fish. I like to buy the thickest salmon steaks I can (because you want it to cook as slowly as possible, indirectly over fairly hot coals). I marinate my salmon for a half an hour in olive oil, lemon juice, salt, pepper and garlic powder, and then I add just a sprinkling of chili powder right before it goes on the grill. When grilling, I highly recommend lump charcoal, with a little bit of smoke from hickory and cherry chunks on the coals. I put my fish face down on the grill for the first 3-4 minutes, 6-8 inches away from the coals (indirect). That gives me a nice sear, then I flip & finish (drizzling all the extra marinade over the top… but again, not directly over the coals – you’re not trying to start a grease fire). Cook to 125 or 130 degrees max (you want your salmon med rare, at most).
Pull everything off and plate it. Start by laying down a shallow layer of sauce… set the fish on top, spoon the Brussel/ bacon/sweet potato in there beside it (it should be getting into that sauce), then sprinkle the whole thing with those roasted pine nuts and just a little bit of shredded parmesan.
Serve with a nice dry sauvingnon blanc, or a nice dry west coast ipa. Boom! You’re going to love it (and so will everyone you serve it to). Very unique. Absolutely exceptional. Now go do it! 😊