Alaska Salmon W Tomatillo Sauce Fresh Corn Poblano Chile
Elevate your dinner table with this vibrant and flavorful Alaska Salmon with Tomatillo Sauce, Fresh Corn, and Poblano Chile dish. Perfectly seared, oven-baked Alaska salmon fillets are served atop a tangy, homemade tomatillo sauce infused with garlic, lime juice, and a hint of cumin. A duo of fire-roasted poblano peppers and lightly charred fresh corn kernels adds a sweet and smoky layer of flavor, making this meal a true feast for the senses. Garnished with fresh cilantro, every bite delivers a satisfying blend of zest, smokiness, and freshness. Ready in under an hour, this recipe is an ideal centerpiece for a weeknight dinner or a special gathering. Packed with bold, authentic ingredients, this dish celebrates the best of summer produce and sustainable seafood.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Alaska salmon fillets
- 6 medium (husked and rinsed) Tomatillos
- 2 large Garlic cloves
- 2 large Poblano chile
- 1.5 cups Fresh corn kernels
- 0.25 cup (chopped) Cilantro
- 2 tablespoons (freshly squeezed) Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1.5 teaspoons (divided) Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Water
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Place the poblano chiles directly over a gas burner or under a broiler, turning occasionally, until the skin is charred and blistered all over (about 5-7 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid. Let sit for 10 minutes, then peel off the charred skins, remove seeds, and chop finely. Set aside.
Bring a small pot of water to a boil. Quarter the tomatillos and add them to the boiling water. Simmer for about 5 minutes or until softened. Drain and set aside.
In a blender, combine the cooked tomatillos, garlic cloves, 2 tablespoons olive oil, lime juice, ground cumin, 1 teaspoon salt, and water. Blend until smooth to create the tomatillo sauce. Adjust seasoning as needed and set aside.
Season the Alaska salmon fillets with the remaining 0.5 teaspoon of salt and the black pepper on both sides.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the salmon fillets, skin side down (if applicable), and sear for 2-3 minutes or until the skin is crisp. Flip the fillets and sear the other side for 2 minutes.
Place the skillet in the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, heat a dry skillet over medium heat. Add the fresh corn kernels and cook for 3-4 minutes, stirring occasionally, until lightly charred. Stir in the chopped poblano chiles and cook for 1 more minute.
To serve, spoon a generous amount of tomatillo sauce onto each plate. Place a salmon fillet on top and garnish with the corn and poblano mixture. Sprinkle with chopped cilantro for a fresh finish.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
