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
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Roast the poblanos under a broiler until blackened all over, turning over when needed. It should take about 3-5 minutes.
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Remove from broiler and place in a bowl and cover with plastic wrap
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Place spinach in a large pan and saute on medium heat until cooked
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Place spinach on the side
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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.
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Set skillet on the side
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Rub blackened skin off of the chiles and pull out the stems and seeds
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Chop chiles and toss into the blender
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Add cream to blender
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Return large pan to medium-high heat
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Sprinkle both sides of salmon with the salt and pepper
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Lay the fillets into the hot oil and sear on each side until browned, about 2-3 minutes per side
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Using a spatula transfer the fish to an ovenproof casserole dish and set on the side
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Blend the creamy mixture and then pour into large pan on medium-high heat until it comes to a boil
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Reduce heat to low and simmer, adding about a half teaspoon of salt
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Add spinach to pan and mix thoroughly
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Add mini tomatoes cut in halves
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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
