ALASKA SALMON W. TOMATILLO SAUCE, FRESH CORN & POBLANO CHILE
Make and share this Alaska Salmon W. Tomatillo Sauce, Fresh Corn & Poblano Chile recipe from Food.com.
Provided by Karina A
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For the Sauce:.
- Combine the tomatillos, serrano chilies, cilantro, and lime juice in the blender and puree until very smooth. Season with salt and pepper and keep chilled until ready to serve. (Do not hold longer than two hours).
- For the Corn:.
- Husk the corn and shave the kernels off the cob. Place the cream in a pot, cooking down to reduce by 1/2. Roast the poblanos under a broiler and place in a bowl to steam, covered, ten minutes. When the chilies are cool to handle, peel, seed, and roughly chop. Combine the corn, poblanos, and cream and set aside. Keep warm until ready to serve.
- When Ready to Serve:.
- Saute Alaska salmon until desired doneness, about four minutes on each side. Place about two ounces of the tomatillo sauce in the center of a serving plate. Ladle some of the warm corn mixture in the center and place the salmon fillets on top. Serve with slices of grilled zucchini.
Nutrition Facts : Calories 806.3, Fat 40.2, SaturatedFat 19.9, Cholesterol 196.2, Sodium 203.4, Carbohydrate 77.8, Fiber 12.4, Sugar 11.2, Protein 46.8
ROASTED TOMATILLO SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss the tomatillos and red onion with the olive oil, and salt and pepper to taste. Spread on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives and chopped cilantro. Roast 20 to 30 minutes for rare to medium rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Continue to roast until tender and caramelized, about 5 minutes more.
- Serve the tomatillos and onions alongside the salmon.
CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS
Is it possible to have too many Poblano and Corn Soup recipes- not if they taste this good. From Williams Sonoma Mexican.
Provided by cookiedog
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
- Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
- While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
- Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
- Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.
Nutrition Facts : Calories 226.9, Fat 13, SaturatedFat 5.9, Cholesterol 28.6, Sodium 328.4, Carbohydrate 19.9, Fiber 2, Sugar 6.3, Protein 9.7
SEARED SALMON WITH TOMATILLO COULIS
Steps:
- Make coulis: Preheat oven to 400°F.
- Quarter onion. In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes.
- Wearing rubber gloves, peel chiles. Cut off tops of chiles and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender purée roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt.
- With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt. In a large nonstick skillet heat olive oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.
CALDO LARGO (CREAM OF CHILE POBLANO)
Make and share this Caldo Largo (Cream of Chile Poblano) recipe from Food.com.
Provided by Member 610488
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, heat the oil and saute the onion, garlic and chiles on medium heat for 10 minutes. Add the stock and simmer for 15 minutes.
- In another saucepan, add the yogurt. Slowly add the broth to the yogurt, one cup at a time, blending well after each addition. Add the salt.
- Heat on low for a few minutes, stirring constantly. Do not boil the soup.
- Distribute the cheese between six bowls and pour the soup over the cheese in each bowl. Serve immediately.
Nutrition Facts : Calories 272.5, Fat 14.7, SaturatedFat 8.1, Cholesterol 36.8, Sodium 253.3, Carbohydrate 22.6, Fiber 1, Sugar 18.9, Protein 14
VINCENT PRICE SOPA POBLANO - POBLANO CHILE SOUP
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good." Let me tell you... this soup is OUTSTANDING. I've made a lot of soups, and this is one of my favorites. I'll be making it often in years to come!
Provided by Julesong
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
- Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
- Simmer until vegetables are tender, about 20 minutes.
- Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.
Nutrition Facts : Calories 322.3, Fat 17.8, SaturatedFat 4, Cholesterol 29.4, Sodium 464.6, Carbohydrate 25.8, Fiber 5.3, Sugar 8.6, Protein 17.8
SALMON FIRECRACKER GRILLED ALASKA SALMON
Many health conscious people have added wild salmon to there diets, and the nutritional information speaks for itself. Read about the benefits that natural run Alaskan wild salmon contain, including the recorded levels of Omega 3 oils, the heart healthy wonder found in high concentration inside Alaskan King Salmon.
Provided by Timothy H.
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals.
- Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
Nutrition Facts : Calories 147.5, Fat 14.1, SaturatedFat 2.4, Sodium 511.3, Carbohydrate 4.4, Fiber 0.3, Sugar 3.1, Protein 1.2
SHRIMP AND POBLANO CHILE TAMALES
From BHG.com. Our shrimp and poblano-chile tamales are wonderful party fare because they freeze so well. Plus, we added Mexican Chihuahua cheese, a buttery semisoft cheese that melts beautifully, to the filling. Dried corn husks are the traditional wrapping, but you can also wrap the tamales in foil. Prep time: 1 hour. Cooking time: 40 to 45 minutes. Degree of difficulty: moderate. Low-calorie.
Provided by mariposa13
Categories Mexican
Time 1h
Yield 28 tamales
Number Of Ingredients 18
Steps:
- Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
- Cover corn husks with hot tap water in a shallow baking dish.
- Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
- Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
- Heat broiler.
- Line a broiler pan with foil.
- Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
- Wrap in foil and let stand 15 minutes.
- Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
- Heat oil in a large skillet over medium-high heat.
- Add onions and cook 2 to 3 minutes.
- Add garlic, reduce heat to medium and cook 1 minute more.
- Cool, then combine with chile, bell pepper and uncooked shrimp.
- Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
- Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
- Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
- Stir in shrimp mixture and cheese (mixture will be stiff).
- Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
- Flatten one husk on work surface (overlapping two husks if small).
- Spoon 1/4 cup filling in center of husk.
- Spread into a 3-inch long log.
- Roll up lengthwise.
- Secure each end with string.
- Repeat with remaining husks and filling.
- To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
- Spread 1/4 cup filling in center of each rectangle.
- Fold all sides in to form 2x3-1/2-inch packets.
- (Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.) Place steamer rack in Dutch oven over 1 inch of water.
- Arrange tamales (unthawed if frozen) in rack.
- Cover; bring to a boil.
- Reduce heat to low and steam 30 minutes.
- Serve with Guacamole, if desired.
- Makes 28 tamales.
- (Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
- Used in tamales or to thicken sauces.
- Can be found in the baking section of most supermarkets.
- yyChile Poblano: Mild to medium-hot fresh chile.
- Popular for stuffing; usually roasted.
Nutrition Facts : Calories 107, Fat 6.2, SaturatedFat 2.5, Cholesterol 24.6, Sodium 155.3, Carbohydrate 9.4, Fiber 0.3, Sugar 1.3, Protein 4.1
TOMATILLO SAUCE
From Rick Bayless, 'Authentic Mexican.' There's nothing like a good, fresh tomatillo sauce! Great on grilled chicken! If you want a really hot salsa, don't seed the jalapenos!
Provided by ChipotleChick
Categories Sauces
Time 20m
Yield 1 1/2 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- If using fresh tomatillos, boil in salted water to cover until JUST tender, about 8-10 minutes. Drain. For canned ones, just drain them.
- Place the tomatillos, cilantro, and onion in a blender or processor. Blend until coarsely pureed.
- Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency. Add salt, and let stand 30 minutes before using.
CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA
Steps:
- Make Salsa:
- Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Make Tamales:
- Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
- Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
- To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
- For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
- Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.
More about "alaska salmon w tomatillo sauce fresh corn poblano chile food"
TOMATILLO POBLANO SAUCE | BLUE APRON
From blog.blueapron.com
TOMATILLO CORN SALMON SANDWICH – ALASKA SELECT
From alaskaselectseafood.com
BAKED SALMON IN TOMATILLO SAUCE - FEEDING THE FAMISHED
From feedingthefamished.com
ALASKA SALMON MARSALA - THE DAILY MEAL
From thedailymeal.com
CóMO HACER: SALMóN DE ALASKA CON SALSA DE TOMATILLO MAíZ ...
From esfood.homes
ALASKA SALMON CHILE-CITRUS TACOS | RECIPES – ALASKAN …
From alaskankingcrab.com
BEST ALASKA SALMON W TOMATILLO SAUCE FRESH CORN POBLANO ...
From alicerecipes.com
HEALTHY POBLANO SAUCE WITH SALMON - WHITE KITCHEN RED WINE
From whitekitchenredwine.com
COMMENT FAIRE: SAUMON D'ALASKA AVEC SAUCE TOMATILLO MAïS ...
From frfood.website
ALASKA SALMON W TOMATILLO SAUCE FRESH CORN POBLANO CHILE
From thefoodtasting.com
CRISPY SALMON WITH TOMATILLO SALSA RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: TOMATILLO, CORN AND ALASKA COD CHOWDER ...
From chefjohnash.com
ALASKA SALMON WITH TOMATILLO SAUCE, FRESH CORN, AND ...
From baileyfarmsinc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love