Seared Salmon With Spinach And Creamy Roasted Poblanos

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 poblano chiles
• 10 ounces spinach, fresh
• 3 tablespoons olive oil
• 3 garlic cloves, peeled and halved
• 1 1/2 tablespoons masa harina (mexican corn flour for making tortillas)
• 1 1/2 cups milk (more if needed)
• 1 1/4 lbs salmon, skinless fillets (snapper, halibut or your fave)
• salt
• pepper

Recipe

• 1 roast the poblanos over and open flame or 4 inches below the broiler, turning regularly until blistered and blackened all over. about 5 minutes on open flame or 10 minutes in broiler. place in a bowl, cover with a towel and let cool until handleable.
• 2 place the spinach in a microwavable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high until wilted, about 2 minutes. set aside.
• 3 turn the oven on to its lowest setting. heat the oil in a large skillet (preferable nonstick) over medium heat.
• 4 add garlic and cook til soft and lightly brown.
• 5 put garlic in blender.
• 6 rub the skin off the chiles and pull out the stem and seed pods. rough chop and add to blender with the masa harina and milk. blend till smooth.
• 7 return skillet to medium high meat. sprinkle both sides of the fish with salt and pepper. lay the fillets in the hot oil and cook until richly browned, about 2-3 minutes.
• 8 use a spatula to flip the fillets and cook until barely flakes when pressed firmly with a finger or the back of a spoon. you want it underdone.
• 9 move fish to oven safe plat and set in oven.
• 10 with skillet still over medium high pour the mixture from the blender and whisk until it comes to a boil and thickens -- about 1 minute. reduce heat to medium low and simmer, stirring frequently for 5 minutes. if thicker than cream, add a bit more milk. taste and season with salt and pepper.
• 11 add spinach to the sauce and stir until it is warm and well coated.
• 12 plate fish with sauce under or over, your preference.
• 13 serve.