Pan Seared Salmon With Poblano Dressing; Zucchini And Mushroom Risotto

Salmon is one of those ‘meaty and hearty’ fish that not only has a wonderful flavor, but is packed with Omega 3 fatty acids to aid in a heart healthy diet. I find the taste so versatile in that you can use a variety of sauces with it and have an entirely different dish and never get tired of the salmon itself as you vary the cooking method.  It can be broiled, grilled, sauteed,  smoked, etc., and in each instance a wonderfully different taste and flavor is imparted. A versatile fish indeed. Today, I just did a quick pan sear or saute if you will. The salmon was very moist, tender and delicious.  

The salmon was seasoned with a little salt and cracked black pepper, creole seasoning and a splash of Old Bay. The risotto was cooked per package directions. I sliced several small zucchini and button mushrooms–steamed them, then added to the cooked risotto.

Garnished with chopped zucchini blossom and served with green peas. I simple used frozen green peas. If you can find them fresh that’s even better, but I always keep a good stock of frozen vegetables on hand and it works out just fine. You must eat your peas!

A nice sear in a non-stick pan works best. I generally will start off with the flat side up, that way when you flip it, I can slide the fish onto the plate with the flat side down. As the salmon is cooking, just watch the sides to give you and indication of  the done-ness

A few minutes longer and we’re there

Poblano Dressing:

1 poblano pepper, roasted* and peeled

2 Tbsp fresh lime juice

2 Tbsp chopped scallions

1 clove garlic

1 cup Mayonnaise

2 Tbsp sour cream or buttermilk

Place all ingredients in a blender or food processor and puree until smooth. Adjust seasonings as necessary.

* To roast fresh poblanos, peppers or other chiles, place them directly on the grill, over a low flame on a gas range, or on a baking sheet under a broiler, and char until evenly blackened, turning as necessary. At times I will oil them a tad with olive oil, wrap in foil and simply bake for about 2o minutes. However if you want that charred flavor use one of the other methods.  Next transfer the peppers to a bowl and cover with a hand towel or place in a plastic food storage bag for about 5 minutes to steam the peppers. This makes the skin easier to remove. Use a paring knife and/or your fingers to remove the stem, seeds  and skin from the peppers and use that delicious smoky flesh as directed in the recipe. Some poblano peppers are spicier than others, so you may want to taste a portion of your pepper and adjust the amount used accordingly.  Personally I love that spiciness.

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2 Comments (+add yours?)

  1. richardmcgary
    Oct 29, 2012 @ 17:46:49

    Very tasty! Love the poblano dressing with the salmon.

    Reply

  2. tinyskilletLyndsey@TinySkillet
    Nov 02, 2012 @ 09:43:15

    I am so into poblano peppers lately, what a great way to use them with the salmon! A lovely meal!

    Reply

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