September 2, 2022

Salmon with Roasted Poblano Salsa

The poblano salsa is the star of this recipe. The salsa is bright and briny from the lemon and capers and slightly smoky and earthy from the poblano pepper. Salmon with Roasted Poblano Salsa tastes great whether it’s served hot, cold, or room temperature.

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Charring the Poblano Pepper

Broil the poblano on a foil or parchment-lined baking sheet, turning occasionally, until blackened in spots and blistered all over, 5–7 minutes. (Leave broiler on and set aside lined baking sheet for cooking the salmon.) The poblano can also be roasted on a grill over medium-high heat. Let the poblano cool for 10 minutes and then peel, seed, and coarsely chop poblano. Place in a small bowl and set aside.

Making the Salsa Base

cook capers and cumin in the oil over medium heat for approx 1 min until fragrant

Cook the capers and cumin seeds in olive oil over medium heat. Stir until mixture is fragrant and capers are somewhat crisp, about 30-60 seconds.

Making the Poblano Salsa

Poblano Salsa Ingredients - Charred poblano, lemon slices, caper/cumin oil, onions, and parsleyions

Combine all salsa ingredients together in a medium sized bowl

Organize the ingredients for the Poblano Salsa. In a bowl, combine the caper/cumin mixture with the remaining salsa ingredients – lemon slices, charred poblano, onion, and parsley. Set salsa aside until ready to plate and serve the salmon.

Prepping and Broiling the Salmon Fillet

Place salmon on the same lined baking sheet used for the poblano and season with kosher salt, pepper and olive oil

Place salmon fillet onto the same lined baking sheet from cooking the poblano. Season salmon with salt and pepper and drizzle with some olive oil (approx. 1 tablespoon). Broil salmon for 8-10 minutes, until the top of the salmon begins to brown and the middle part of the salmon is firm to the touch (either with your finger or a fork). The salmon can be served warm, room temp, or cold.

Salmon with Roasted Poblano Salsa

When ready to serve, place salmon on a platter and spoon roasted poblano salsa over top. Season with more kosher salt and pepper.

Print Recipe

Salmon with Roasted Poblano Salsa

Prep Time15

Cook Time20

Total Time35

Course: dinner

Cuisine: American, Mexican

Keyword: Capers, cumin, gluten free, lemon, Parsley, poblanos, salmon

Servings: 8 people

Author: GFchow @ gfchow.com

Ingredients

Poblano Salsa

1 poblano chile pepper medium-sized
1/2 cup olive oil regular or extra virgin, reserve approx 1 tablespoon oil for the salmon
1 tablespoon capers drained
½ teaspoon cumin seeds
1 lemon peeled, white pith removed, sliced into rounds, and any seeds removed
¼ cup sweet white or red onion finely chopped
¼ cup fresh parsley (preferably flat but curly can be used) leaves only, chopped
kosher salt and freshly ground black pepper

Salmon

1 3 lb. salmon fillet
1 tablespoon olive oil
kosher salt and freshly ground pepper to season

Instructions

Poblano Salsa

Heat broiler. Broil poblano chile pepper on a foil or parchment-lined baking sheet, turning occasionally, until blackened in spots and blistered all over, 5–7 minutes. The poblano can also be roasted on a grill over medium-high heat. Let the poblano cool for 10 minutes and then peel, seed, and coarsely chop poblano. Place in a small bowl and set aside.
Leave broiler on and set aside lined baking sheet for cooking the salmon.
While the poblano is charring, heat oil in a small skillet over medium heat and cook capers and cumin seeds. Stir until mixture is fragrant and capers are somewhat crisp, about 30-60 seconds.
In a medium sized bowl combine the poblano with the caper/cumin mixture, lemon, onion, and parsley. Season with salt and pepper. Set aside.

Salmon

Place salmon fillet onto the same lined baking sheet from cooking the poblano. Season salmon with salt and pepper and drizzle with some olive oil (approx. 1 tablespoon). Broil salmon for 8-10 minutes, until the top of the salmon begins to brown and the middle part of the salmon is firm to the touch (either with your finger or a fork). The salmon can be served warm, room temp, or cold.

Assembly

Place salmon on a platter and spoon roasted poblano salsa over top. Season with more kosher salt and pepper.

Notes

The poblano salsa can be made a day ahead if desired.

Compared to other spicy chile peppers i.e. jalapeños and serranos, the poblano is mild.

If you want to add some heat to the salsa, either add some chopped jalapeño or 1/4 teaspoon of hot pepper flakes.

The salsa would be delicious on your favorite fish or shrimp, chicken, and even on steak.

Poblanos can vary in size. For a smaller poblano you may only need to cook it for 3-5 minutes for it to get blistered. On the other hand, if using a larger poblano you may need to cook it for 8-11 mins.

It’s very easy to halve this recipe.

Recipe from Epicurious.com.

If you like this recipe, you may also like these GFchow recipes. Salmon with Creamy Dill Dressing, Cumin-Spiced Salmon with Cilantro Sauce, Mediterranean Style Swordfish with Oregano-Caper Dressing.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.