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Alaska Salmon W Tomatillo Sauce Fresh Corn Poblano Chile Recipe

A vibrant and healthy dairy-free recipe featuring succulent Alaska salmon, a zesty tomatillo salsa, sweet charred corn, and smoky poblano peppers. This recipe from Whole Foods Market is perfect for a light yet satisfying weeknight meal or a special occasion dinner. Impress your guests with this stunning dish, bursting with fresh flavors and textures!

Prep Time 20 mins
Cook Time 40 mins
Calories 806.3 kcal
Protein 93g
Rating 4.0 (1 Reviews)
Alaska Salmon W Tomatillo Sauce Fresh Corn Poblano Chile

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Alaska Salmon W Tomatillo Sauce Fresh Corn Poblano Chile

  • Salmon Fillets
  • Tomatillo
  • 2-3 serrano chilies, stemmed (adjust to taste)
  • 1/2 cup packed fresh cilantro leaves
  • 2 tablespoons lime juice
  • 2 ears of fresh corn
  • Heavy Cream
  • Poblano Peppers
  • 1 medium zucchini, sliced lengthwise

How to Make Alaska Salmon W Tomatillo Sauce Fresh Corn Poblano Chile

  1. **Prepare the Tomatillo Salsa:** Combine tomatillos, serrano chilies, cilantro, and lime juice in a blender. Puree until completely smooth. Season with salt and pepper to taste. Refrigerate until ready to serve.
  2. **Char the Corn:** Preheat grill or grill pan to medium-high heat. Husk the corn and grill, turning occasionally, until kernels are tender and slightly charred (about 8-10 minutes). Remove from heat and let cool slightly. Once cool, slice kernels off the cob.
  3. **Roast the Poblano Peppers:** Preheat broiler. Roast poblano peppers, turning occasionally, until skin is blackened in places (about 8-10 minutes). Place in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Once cool enough to handle, peel, remove seeds, and roughly chop.
  4. **Make the Corn Mixture:** In a saucepan, heat heavy cream (or coconut cream) over medium heat. Simmer until reduced by half (about 5-7 minutes). Stir in the charred corn kernels and chopped poblanos. Keep warm.
  5. **Grill the Zucchini (Optional):** Preheat grill or grill pan to medium heat. Grill zucchini slices until tender and slightly charred (about 3-4 minutes per side).
  6. **Cook the Salmon:** Season salmon fillets with salt and pepper. Heat a tablespoon of oil in a skillet over medium-high heat. Cook salmon for 4-5 minutes per side, or until cooked through and flaky.
  7. **Assemble the Dish:** Place 2 ounces of chilled tomatillo salsa in the center of each serving plate. Top with a spoonful of the warm corn and poblano mixture. Place a salmon fillet on top of the corn mixture.
  8. **Serve:** Garnish with grilled zucchini slices (optional) and serve immediately. Enjoy!

Chef's Tip for Extra Flavor

Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

44g

Fat

99g

Carbs

25g

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Seafood Mexican Easy Central American Dinner Party Spring Salmon Fish Dietary One Dish Meal Low Sodium Seasonal Low In Something Saltwater Fish