In the heart of Mexico City, where the vibrant colors of the markets dance in the sunlight and the aroma of spices fills the air, there lived a talented chef named Miguel. With a passion for blending traditional Mexican flavors with innovative twists, Miguel constantly sought to create dishes that would tantalize the taste buds of his patrons.
One balmy evening, as Miguel strolled through the bustling mercado, he was struck by the sight of fresh poblano chiles glistening in the sunlight. Inspired by their earthy flavor and mild heat, Miguel envisioned a dish that would showcase their unique taste in a completely keto-friendly way.
Returning to his kitchen with a basket full of ingredients, Miguel set to work. He gently seared skinless salmon fillets until they were golden brown and perfectly cooked, infusing them with the rich flavors of the grill.
Meanwhile, he charred whole poblano chiles over an open flame, allowing their smoky essence to permeate the air. Once they were tender and charred on all sides, Miguel peeled away their skins and diced them into flavorful pieces.
In a large skillet, he sautéed sliced garlic in olive oil until it was fragrant and golden, then added the diced poblanos and a generous handful of spinach, allowing them to wilt and release their savory flavors.
Next, Miguel poured in heavy cream, allowing it to simmer and thicken into a velvety sauce that would envelop the salmon in creamy goodness. He seasoned the sauce with coarse ground black pepper and a touch of pink Himalayan salt, ensuring that every bite would be bursting with flavor.
To finish the dish, Miguel garnished the seared salmon and creamy poblano sauce with vibrant mini tomatoes, their juicy sweetness providing the perfect contrast to the rich, savory flavors of the dish.
As Miguel presented his creation to his eager diners, he knew he had succeeded in crafting a dish that celebrated the vibrant spirit and bold flavors of Mexican cuisine while remaining true to the principles of the keto lifestyle. With each bite of his Completely Keto Mexican Seared Salmon in a Creamy Poblano Sauce, Miguel’s patrons were transported on a culinary journey through the colorful streets of Mexico City, savoring every moment of their keto-friendly adventure.
Ingredients
- 4 4 Oz Skinless Salmon Fillets other fish can be used in this recipe such as snapper & halibut
- 2 Fresh Poblano Chiles whole
- 10 Cups Spinach cleaned and drained
- 4 Tbs Olive oil
- 4 Cloves Garlic peeled and sliced
- 1 Cup Heavy Cream or more as needed
- 1 Tbs Coarse ground black pepper
- 1 1/2 Tsp Pink Himalayan Salt
- 8 Mini Tomatoes
Instructions
-
Roast the poblanos under a broiler until blackened all over, turning over when needed. It should take about 3-5 minutes.
-
Remove from broiler and place in a bowl and cover with plastic wrap
-
Place spinach in a large pan and saute on medium heat until cooked
-
Place spinach on the side
-
Heat olive oil on medium heat in large pan and drop sliced garlic into pan and stir until lightly browned. Scoop the garlic into a blender.
-
Set skillet on the side
-
Rub blackened skin off of the chiles and pull out the stems and seeds
-
Chop chiles and toss into the blender
-
Add cream to blender
-
Return large pan to medium-high heat
-
Sprinkle both sides of salmon with the salt and pepper
-
Lay the fillets into the hot oil and sear on each side until browned, about 2-3 minutes per side
-
Using a spatula transfer the fish to an ovenproof casserole dish and set on the side
-
Blend the creamy mixture and then pour into large pan on medium-high heat until it comes to a boil
-
Reduce heat to low and simmer, adding about a half teaspoon of salt
-
Add spinach to pan and mix thoroughly
-
Add mini tomatoes cut in halves
-
Pour sauce into the oven proof dish with salmon fillets and keep warm in the oven until ready to serve on 225-250
Recipe Notes
