Alaska Salmon W Tomatillo Sauce Fresh Corn Poblano Chile Recipes

ALASKA SALMON W. TOMATILLO SAUCE, FRESH CORN & POBLANO CHILE

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.

BRONZED ALASKA SALMON IN A BUTTER-WINE SAUCE

Steps:

• Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking.
• Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter.
• Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced.
• Drizzle sauce over salmon when serving.

SALMON FIRECRACKER GRILLED ALASKA SALMON

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.

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.

TOMATILLO SAUCE

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.

CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS

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.