Alaska Salmon W Tomatillo Sauce Fresh Corn Poblano Chile

Elevate your dinner table with this vibrant and flavorful Alaska Salmon with Tomatillo Sauce, Fresh Corn, and Poblano Chile dish. Perfectly seared, oven-baked Alaska salmon fillets are served atop a tangy, homemade tomatillo sauce infused with garlic, lime juice, and a hint of cumin. A duo of fire-roasted poblano peppers and lightly charred fresh corn kernels adds a sweet and smoky layer of flavor, making this meal a true feast for the senses. Garnished with fresh cilantro, every bite delivers a satisfying blend of zest, smokiness, and freshness. Ready in under an hour, this recipe is an ideal centerpiece for a weeknight dinner or a special gathering. Packed with bold, authentic ingredients, this dish celebrates the best of summer produce and sustainable seafood.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) Alaska salmon fillets
• 6 medium (husked and rinsed) Tomatillos
• 2 large Garlic cloves
• 2 large Poblano chile
• 1.5 cups Fresh corn kernels
• 0.25 cup (chopped) Cilantro
• 2 tablespoons (freshly squeezed) Lime juice
• 3 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1.5 teaspoons (divided) Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Water

Directions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Step 2

Place the poblano chiles directly over a gas burner or under a broiler, turning occasionally, until the skin is charred and blistered all over (about 5-7 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid. Let sit for 10 minutes, then peel off the charred skins, remove seeds, and chop finely. Set aside.

Step 3

Bring a small pot of water to a boil. Quarter the tomatillos and add them to the boiling water. Simmer for about 5 minutes or until softened. Drain and set aside.

Step 4

In a blender, combine the cooked tomatillos, garlic cloves, 2 tablespoons olive oil, lime juice, ground cumin, 1 teaspoon salt, and water. Blend until smooth to create the tomatillo sauce. Adjust seasoning as needed and set aside.

Step 5

Season the Alaska salmon fillets with the remaining 0.5 teaspoon of salt and the black pepper on both sides.

Step 6

Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the salmon fillets, skin side down (if applicable), and sear for 2-3 minutes or until the skin is crisp. Flip the fillets and sear the other side for 2 minutes.

Step 7

Place the skillet in the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 8

While the salmon cooks, heat a dry skillet over medium heat. Add the fresh corn kernels and cook for 3-4 minutes, stirring occasionally, until lightly charred. Stir in the chopped poblano chiles and cook for 1 more minute.

Step 9

To serve, spoon a generous amount of tomatillo sauce onto each plate. Place a salmon fillet on top and garnish with the corn and poblano mixture. Sprinkle with chopped cilantro for a fresh finish.

Nutrition Facts

Serving size	1684.8 grams (1684.8g)

Amount per serving	% Daily Value*
Calories	2200

Total Fat 135.60g	174%
Saturated Fat 28.40g	142%
Polyunsaturated Fat 4.00g
Cholesterol 429mg	143%
Sodium 4018mg	175%
Total Carbohydrate 94.90g	35%
Dietary Fiber 17.50g	63%
Total Sugars 29.20g
Protein 166.10g	332%

Vitamin D 3579IU	17894%
Calcium 170mg	13%
Iron 10mg	54%
Potassium 4645mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 29.3%

Carbs: 16.8%