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Salmon con Salsa Poblano
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| Salmon con Salsa Poblana by Jeff Smedstad, Elote Cafe 4 6 oz Wild Salmon fillets skinned and boned | |
| 2 tsp | cure |
| Sauce | |
| 3 poblano chiles seeded stemmed and rough chopped | |
| 1/2 cup | onion |
| 2 cloves | garlic |
| 1/2 cup | cilantro chopped |
| 2 cups | chicken stock |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| pinch | sugar |
| olive oil as needed | |
In a large sauce pan saute the onion, garlic and chile with some olive oil until they have softened then add remaining ingredients and simmer for 5 minutes, cool and puree.
Meanwhile season the salmon with the cure and preheat a charcoal grill when the coals have burned down a bit to a medium heat, brush the fish with olive oil and grill for about 2 minutes per side until it is done to you liking. Serve with warm chile sauce.
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