Seared Salmon with Spinach and Creamy Roasted Peppers

I don't even know how to start recipe posts anymore. I'm obviously posting them because we loved it. It's obvious that I'm either posting Asian or Mexican at this point. And I'm more than likely posting one from Rick Bayless and Mexican Everyday. 

And today I'm here with good news. We just got a NEW Rick Bayless Mexican cookbook so these recipes are only going to continue. And I'm only going to continue pushing all my millions of readers to buy his cookbooks. 

The only thing I don't love about Rick's food... it never looks very appetizing. I'm not the greatest of photographers either. But trust me when I say-- this was GOOD. Brian would not stop talking about it. He's still talking about it. He said it was one of his top 10. That means A LOT!!! 

Ingredients:

2 fresh poblano pepper

10oz cleaned spinach

3 tbsp olive oil

3 garlic cloves, peeled and halved

1 to 2 tbsp masa harina

1 1/2 cup fat-free milk

4 4-5oz skinless salmon fillets (we used 2)

salt and pepper

Directions:

Roast the poblanos over an open flame, turning regularly until blackened all over. Place in a small bowl, cover with plastic wrap, and set aside.

Steam or microwave the spinach just until wilted and set aside.

Turn the oven on to its lowest setting. In a very large skillet, heat the oil over medium heat. Add the garlic and cook, stirring regularly, until browned, about 4 minutes. Scoop into a blender and set the skillet aside.

Rub the skin off the poblano pepper with a paper towel and remove the seeds and stems. Roughly chop and add to the blender, along with the milk and masa harina (or flour). Blend until smooth.

Return the skillet to medium-high heat. Sprinkle both sides of the salmon with salt and pepper. Lay the fillets in the oil and cook until browned, about 3 minutes. Use a spatula to flip the fillets and cook until the fish just barely flakes when pressed. Transfer the fish to an ovenproof plate and set in the oven.

Pour the poblano mixture into the skillet and whisk until it boils, about a minute. Reduce the heat to medium-low and simmer for about 5 minutes, whisking in some more milk if it gets too thick. Season, add the spinach, and stir until warmed throughout. Top each salmon fillet with a portion of the sauce.

Rick suggested serving this with potatoes. I roasted some potatoes in the oven- tossed with EVOO, salt, pepper and a little Mexican oregano. 

XOXO

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