1/2cupolive oilregular or extra virgin, reserve approx 1 tablespoon oil for the salmon
1tablespooncapersdrained
½teaspooncumin seeds
1lemonpeeled, white pith removed, sliced into rounds, and any seeds removed
¼cupsweet white or red onionfinely chopped
¼cupfresh parsley (preferably flat but curly can be used)leaves only, chopped
kosher salt and freshly ground black pepper
Salmon
1 3 lb.salmon fillet
1tablespoonolive oil
kosher salt and freshly ground pepperto 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.