Keto Mexican Seared Salmon In A Creamy Poblano Sauce
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
- Roast the poblanos under a broiler until blackened all over, turning over when needed. It should take about 3-5 minutes.
- Remove from broiler and place in a bowl and cover with plastic wrap
- Place spinach in a large pan and saute on medium heat until cooked
- Place spinach on the side
- 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.
- Set skillet on the side
- Rub blackened skin off of the chiles and pull out the stems and seeds
- Chop chiles and toss into the blender
- Add cream to blender
- Return large pan to medium-high heat
- Sprinkle both sides of salmon with the salt and pepper
- Lay the fillets into the hot oil and sear on each side until browned, about 2-3 minutes per side
- Using a spatula transfer the fish to an ovenproof casserole dish and set on the side
- Blend the creamy mixture and then pour into large pan on medium-high heat until it comes to a boil
- Reduce heat to low and simmer, adding about a half teaspoon of salt
- Add spinach to pan and mix thoroughly
- Add mini tomatoes cut in halves
- Pour sauce into the oven proof dish