Best Alaska Salmon W Tomatillo Sauce Fresh Corn Poblano Chile Recipes

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ALASKA SALMON W. TOMATILLO SAUCE, FRESH CORN & POBLANO CHILE



Alaska Salmon W. Tomatillo Sauce, Fresh Corn & Poblano Chile image

Make and share this Alaska Salmon W. Tomatillo Sauce, Fresh Corn & Poblano Chile recipe from Food.com.

Provided by Karina A

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 (6 ounce) alaskan salmon fillets
1/2 lb tomatillo, husked, rinsed
2 serrano chilies, rough chopped
1 bunch cilantro, washed
1/2 cup lime juice
12 ears corn
2 cups heavy cream
6 poblano peppers
3 zucchini

Steps:

  • For the Sauce:.
  • Combine the tomatillos, serrano chilies, cilantro, and lime juice in the blender and puree until very smooth. Season with salt and pepper and keep chilled until ready to serve. (Do not hold longer than two hours).
  • For the Corn:.
  • Husk the corn and shave the kernels off the cob. Place the cream in a pot, cooking down to reduce by 1/2. Roast the poblanos under a broiler and place in a bowl to steam, covered, ten minutes. When the chilies are cool to handle, peel, seed, and roughly chop. Combine the corn, poblanos, and cream and set aside. Keep warm until ready to serve.
  • When Ready to Serve:.
  • Saute Alaska salmon until desired doneness, about four minutes on each side. Place about two ounces of the tomatillo sauce in the center of a serving plate. Ladle some of the warm corn mixture in the center and place the salmon fillets on top. Serve with slices of grilled zucchini.

Nutrition Facts : Calories 806.3, Fat 40.2, SaturatedFat 19.9, Cholesterol 196.2, Sodium 203.4, Carbohydrate 77.8, Fiber 12.4, Sugar 11.2, Protein 46.8

ROASTED TOMATILLO SALMON FROM CASA MARCELA



Roasted Tomatillo Salmon from Casa Marcela image

Roasted Tomatillo Salmon from Casa Marcela by Marcela Valladolid. Copyright © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. After shrimp and tuna, salmon is the most-consumed fish in the United States, so I had to give you a good salmon recipe. Even though in traditional Mexican cooking we don't do a lot of roasting (ovens are used for storage, turkey once a year, and flan every once in a while), you'll love this recipe for its simplicity and originality. Tomatillos are usually reserved for salsas, but if you can find them fresh and on the smaller side (they're sweeter when smaller, like Brussels sprouts), they are wonderful roasted on their own. Here they provide a tangy counterpoint to the salmon. As for the salmon, nothing is worse than overcooked fish. In fact, slightly undercooked is much better. You'd be surprised at how quickly it gets cooked through. You just need 20 minutes or so and it comes out perfect and flaky. -- Marcela Valladolid

Provided by Food.com

Categories     Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs small tomatillos, husked, rinsed, and sliced into 1/2-inch rounds
2 cups thinly sliced red onions
2 tablespoons extra-virgin olive oil
salt & freshly ground black pepper
1 (2 lb) atlantic salmon fillets
1 lemon, cut into 6 thin slices
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
White Rice With Basil and Corn from Casa Marcela for serving with salmon

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, toss the tomatillos and red onion with the olive oil and salt and pepper to taste. Place on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives, and chopped cilantro. Roast for 20 minutes for rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Roast until caramelized, about 15 minutes.
  • Serve the tomatillos alongside the salmon fillet and white rice.
  • Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.

Nutrition Facts : Calories 384.9, Fat 16.9, SaturatedFat 2.8, Cholesterol 104.6, Sodium 174.3, Carbohydrate 8.9, Fiber 1.8, Sugar 3.8, Protein 47.7

SALMON FIRECRACKER GRILLED ALASKA SALMON



Salmon Firecracker Grilled Alaska Salmon image

Many health conscious people have added wild salmon to there diets, and the nutritional information speaks for itself. Read about the benefits that natural run Alaskan wild salmon contain, including the recorded levels of Omega 3 oils, the heart healthy wonder found in high concentration inside Alaskan King Salmon.

Provided by Timothy H.

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

alaska salmon steaks or fillets, thawed if necessary
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
1 1/2 teaspoons brown sugar
1 garlic clove, minced
3/4 teaspoon grated ginger
1/2 teaspoon red chili pepper flakes (or more to taste)
1/2 teaspoon sesame oil
1/8 salt

Steps:

  • Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals.
  • Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Nutrition Facts : Calories 147.5, Fat 14.1, SaturatedFat 2.4, Sodium 511.3, Carbohydrate 4.4, Fiber 0.3, Sugar 3.1, Protein 1.2

BRONZED ALASKA SALMON IN A BUTTER-WINE SAUCE



Bronzed Alaska Salmon in a Butter-Wine Sauce image

Make and share this Bronzed Alaska Salmon in a Butter-Wine Sauce recipe from Food.com.

Provided by Chris Reynolds

Categories     < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

4 alaska salmon steaks or 4 salmon fillets
1 tablespoon olive oil
2 tablespoons seafood seasoning
1/4 cup white wine
1 tablespoon butter

Steps:

  • Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking.
  • Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter.
  • Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced.
  • Drizzle sauce over salmon when serving.

CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS



Creamy Poblano Chile Soup With Corn and Mushrooms image

Is it possible to have too many Poblano and Corn Soup recipes- not if they taste this good. From Williams Sonoma Mexican.

Provided by cookiedog

Categories     Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil or 1 tablespoon safflower oil
1 white onion, coarsely chopped
2 garlic cloves
2 cups fresh corn kernels or 12 ounces frozen corn kernels
3 poblano chiles, roasted, peeled and seeded then coarsely chopped
4 cups chicken stock or 4 cups prepared low-sodium broth
1/2 teaspoon dried oregano (mexican preferrred)
2 tablespoons unsalted butter
1/2 lb chanterelle mushrooms, brushed clean, trimmed, and sliced or 1/2 lb mushroom, such as cremini brushed clean, trimmed, and sliced
sea salt & freshly ground black pepper
1/2 cup crema, thinned with milk
3 ounces muenster cheese or 3 ounces farmer's cheese, cut into 1/4 inch cubes, at room temperature

Steps:

  • In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
  • Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
  • While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
  • Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
  • Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.

Nutrition Facts : Calories 226.9, Fat 13, SaturatedFat 5.9, Cholesterol 28.6, Sodium 328.4, Carbohydrate 19.9, Fiber 2, Sugar 6.3, Protein 9.7

TOMATILLO SAUCE



Tomatillo Sauce image

From Rick Bayless, 'Authentic Mexican.' There's nothing like a good, fresh tomatillo sauce! Great on grilled chicken! If you want a really hot salsa, don't seed the jalapenos!

Provided by ChipotleChick

Categories     Sauces

Time 20m

Yield 1 1/2 cups, 3 serving(s)

Number Of Ingredients 6

6 tomatillos, husked and rinsed or 1 (13 ounce) can tomatillos
1 jalapeno, seeded and chopped
6 sprigs cilantro, chopped
1/2 small white onion, chopped
1/2 teaspoon salt
1/4 cup water

Steps:

  • If using fresh tomatillos, boil in salted water to cover until JUST tender, about 8-10 minutes. Drain. For canned ones, just drain them.
  • Place the tomatillos, cilantro, and onion in a blender or processor. Blend until coarsely pureed.
  • Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency. Add salt, and let stand 30 minutes before using.

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Alaska Salmon with Tomatillo Sauce and Fresh Corn Poblano Chile Recipes is a mouth-watering dish that celebrates the bounty of nature. Combining the rich flavors of fresh salmon, the tangy taste of tomatillos, the sweetness of corn, and the mild heat of poblano chiles, this dish is a treat for the senses. With its combination of fresh ingredients and bold flavors, it is no wonder that this dish has become a favorite among seafood lovers.

Alaska Salmon:

One of the key ingredients in this dish is Alaska salmon. Alaska salmon is known for its firm texture and rich flavor, making it a popular choice for a wide range of recipes. Whether cooked on the grill or baked in the oven, salmon is a versatile fish that can be prepared in many different ways. In this recipe, the salmon is pan-seared to perfection, resulting in a crispy skin and a tender and juicy interior.

Tomatillo Sauce:

Another essential component of this recipe is the tomatillo sauce. Tomatillos are a unique ingredient that is similar to tomatoes but has a slightly tangier flavor. When combined with other ingredients, such as onions, garlic, and cilantro, tomatillos make a flavorful and refreshing sauce that perfectly complements the rich taste of salmon. The tomatillo sauce is easy to prepare and adds a Mexican twist to the dish.

Fresh Corn Poblano Chile:

The fresh corn poblano chile is another important ingredient that adds depth of flavor and texture to the dish. The sweet taste of fresh corn kernels gives the dish a burst of sweetness, while the poblano chiles add a mild level of heat that makes the dish exciting without being overpowering. The combination of fresh corn and poblano chiles creates a unique texture that complements the tender and flaky salmon.

The Recipe:

Making Alaska Salmon with Tomatillo Sauce and Fresh Corn Poblano Chile Recipes is easy and requires only a few ingredients. To start, you will need to gather the following ingredients: - 4 Alaska salmon fillets (about 6 ounces each) - Salt and pepper - 1 tablespoon of olive oil - 1 bunch of fresh cilantro - 2 tomatillos - 1 small onion, chopped - 2 cloves of garlic, minced - 1 ear of fresh corn - 1 poblano chile - 1 tablespoon of lime juice To prepare the dish, start by seasoning the salmon fillets with salt and pepper. Heat a pan over medium-high heat and add the olive oil. Once the oil is hot, add the salmon fillets skin-side down and cook for 3 to 4 minutes until the skin is crispy. Flip the fillets and cook for another 2 to 3 minutes until the fish is cooked through. While the salmon is cooking, prepare the tomatillo sauce. Remove the husks from the tomatillos and rinse them under cold water. Add the tomatillos to a blender along with the chopped onion, minced garlic, and a handful of fresh cilantro. Pulse the mixture until it is smooth and creamy. Add salt and pepper to taste. Next, prepare the fresh corn poblano chile by removing the kernels from the cob and slicing the poblano chile into small pieces. Heat a small pan over medium-high heat and add the corn and poblano chile. Cook for 3 to 4 minutes until the corn is tender and the chiles are soft. To assemble the dish, spoon the tomatillo sauce onto a plate and place the salmon fillet on top. Add a generous portion of the fresh corn poblano chile and sprinkle with fresh cilantro. Squeeze a wedge of lime over the dish to add a fresh and zesty flavor.

Cooking Tips:

When making Alaska Salmon with Tomatillo Sauce and Fresh Corn Poblano Chile Recipes, there are a few things to keep in mind. First, make sure that the salmon is fresh and has been properly seasoned with salt and pepper before cooking. This will ensure that the fish is flavorful and delicious. Second, be sure to cook the salmon skin-side down to get that crispy texture that is so prized by seafood lovers. Finally, take care not to overcook the salmon, as this can make it dry and tough. Cook the fish until it is just done and still tender.

Conclusion:

Alaska Salmon with Tomatillo Sauce and Fresh Corn Poblano Chile Recipes is a tasty and healthy dish that highlights the natural flavors of fresh seafood and vegetables. With its combination of crispy salmon, tangy tomatillo sauce, sweet corn, and mild poblano chiles, this dish is sure to please any palate. Whether you are a seafood lover or simply looking for a fresh and healthy meal, this recipe is the perfect choice.

Valuable Tips for Making Alaska Salmon with Tomatillo Sauce, Fresh Corn, and Poblano Chile Recipes

Alaska salmon with tomatillo sauce, fresh corn, and poblano chile recipes is a dish that offers a savory, robust, and eclectic taste. This dish is perfect for all seasons and can be an ideal meal for a family gathering or a romantic dinner with someone special. In this article, we will explore some valuable tips to make this dish a success.
Tip #1: Select Fresh Ingredients
The key to making any delicious recipe is by using fresh ingredients. It is essential to select fresh Alaska salmon, ripe tomatillos, fresh corn, and poblano chiles. Fresh ingredients can significantly enhance the taste of the dish, and they also add essential nutrients that are good for your body.

How to choose fresh Alaska Salmon

When selecting fresh Alaska salmon, you should look for fish with bright, clear eyes, shiny skin, and a pleasing aroma. Fresh fish should also be firm to the touch and free of any discoloration or bruises.

How to choose ripe tomatillos

Ripe tomatillos should be bright green with a firm texture. They should also have a slight stickiness to the touch, which is a sign that they are ripe.

How to choose fresh corn

Fresh corn should have plump, firm kernels that are tightly packed. The husk should be bright green and moist to the touch. If the husk is dry or yellow, the corn is likely past its prime.

How to choose fresh poblano chiles

Fresh poblano chiles should be firm to the touch and have a slightly glossy texture. Look for chiles that have a deep, rich color and avoid those with any signs of wrinkling or soft spots.
Tip #2: Use High-Quality Seasonings
Seasonings are an essential part of any recipe. When cooking Alaska salmon with tomatillo sauce, fresh corn, and poblano chile recipes, it is vital to use high-quality seasonings to enhance the flavors of the dish. Here are some seasoning recommendations:

Salt and Pepper

Salt and pepper are the foundation of any seasoning blend. They help to bring out the flavor of the ingredients and add a depth of taste to the dish.

Cumin

Cumin is a warm, earthy spice that is commonly used in Mexican and Latin American cuisine. It adds a distinctive flavor to the dish and pairs well with the other seasonings.

Coriander

Coriander is a seed spice that has a citrusy, floral flavor. It is a common ingredient in Mexican cuisine and pairs well with cumin and chili powder.

Chili Powder

Chili powder is a blend of dried chili peppers and other spices. It adds heat and a depth of flavor to the dish, making it a staple in many Mexican and Latin American dishes.
Tip #3: Properly Handle Alaska Salmon
Alaska salmon is a delicate fish that requires proper handling to maintain its quality and flavor. Here are some tips for handling Alaska salmon:

Thawing

If using frozen Alaska salmon, it is essential to thaw it properly. The best way to thaw salmon is to place it in the refrigerator overnight. Alternatively, you can thaw it by placing it in a sealed plastic bag and submerging it in cold water for 30 minutes.

Cooking

Alaska salmon is best cooked on a grill, in a pan, or baked in the oven. When cooking salmon, it is important not to overcook it. Overcooking salmon can cause it to become dry and tough. The best way to cook salmon is to use a meat thermometer to check the internal temperature. Salmon should be cooked to an internal temperature of 145°F.
Tip #4: Roast Poblano Chiles
Roasting poblano chiles adds a smoky, charred flavor to the dish. Here are some tips for roasting poblano chiles:

Broil Method

Place the poblano chiles on a baking sheet and broil them in the oven, turning occasionally, until the skin is charred and blistered. This method takes about 10 minutes.

Grill Method

Place the poblano chiles directly on the grill and cook, turning occasionally, until the skin is blackened and blistered. This method takes about 10-15 minutes.

Gas Burner Method

Hold the poblano chiles with tongs directly over the flame of a gas burner, turning occasionally, until the skin is charred and blistered. This method takes about 5-10 minutes.
Tip #5: Make the Tomatillo Sauce the Day Before
Making the tomatillo sauce the day before allows the flavors to meld together, resulting in a more flavorful sauce. Here are some tips for making the tomatillo sauce:

Cooking Tomatillos

Remove the husks from the tomatillos and rinse them thoroughly. Place them in a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer until the tomatillos are soft, about 10-15 minutes.

Blending Tomatillos

Using a food processor, blend the cooked tomatillos, garlic, onion, cilantro, and lime juice until smooth.

Seasoning Tomatillo Sauce

Add salt and pepper to taste. Refrigerate the sauce overnight to allow the flavors to meld together.
Conclusion
Alaska salmon with tomatillo sauce, fresh corn, and poblano chile recipes is an excellent dish that offers a unique and flavorful taste. By following these valuable tips, you can ensure that your dish will be a success. Remember to select fresh ingredients, use high-quality seasonings, properly handle the salmon, roast the poblano chiles, and make the tomatillo sauce the day before. With these tips in mind, you are sure to impress your family and friends with this delicious Alaska salmon recipe.

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