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Harlan Kilstein’s Completely Keto Mexican Seared Salmon In A Creamy Poblano Sauce

Harlan Kilstein's Completely Keto Mexican Seared Salmon In A Creamy Poblano Sauce

Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Servings: 4 Servings


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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

  1. Roast the poblanos under a broiler until blackened all over, turning over when needed. It should take about 3-5 minutes.

  2. Remove from broiler and place in a bowl and cover with plastic wrap 

  3. Place spinach in a large pan and saute on medium heat until cooked 

  4. Place spinach on the side 

  5. 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.

  6. Set skillet on the side 

  7. Rub blackened skin off of the chiles and pull out the stems and seeds

  8. Chop chiles and toss into the blender

  9. Add cream to blender

  10. Return large pan to medium-high heat

  11. Sprinkle both sides of salmon with the salt and pepper 

  12. Lay the fillets into the hot oil and sear on each side until browned, about 2-3 minutes per side

  13. Using a spatula transfer the fish to an ovenproof casserole dish and set on the side

  14. Blend the creamy mixture and then pour into large pan on medium-high heat until it comes to a boil

  15. Reduce heat to low and simmer, adding about a half teaspoon of salt

  16. Add spinach to pan and mix thoroughly

  17. Add mini tomatoes cut in halves 

  18. 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


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