Pan-Grilled Salmon with Poblanos, Corn & Onions

I mentioned earlier in the week that I recently got some new Pampered Chef cookbooks. Tonight I finally got around to trying a recipe out of the Latin Flavor cookbook! There are so many recipes that look so good, I had no idea where to start! We didn't have any fish planned yet for the week, so I decided on this salmon recipe. Excellent choice!

This recipe uses poblano peppers. Poblano peppers are more mild compared to jalapeno peppers, but after the horrible experience I had two nights ago (see: Zesty Ravioli Skillet) I didn't want to take any chances, so I bought some gloves to wear while I cut them up!

This dish was packed with flavor! This was my first experience with poblano peppers - they're really good! A slight kick, but not as overpowering as jalapeno peppers. (At least I personally think jalapenos have an overpowering flavor.) I don't have a Grill Pan/Press, so I actually cooked the pepper and salmon on our George Foreman grill, then did the rest of the cooking in a skillet on the stove. It all worked out really well! The salmon was delicious, especially paired with the poblano pepper and onion. It was also a very easy and quick (and healthy) dish to put together! Enjoy!


Pan-Grilled Salmon with Poblanos, Corn & Onions
Pampered Chef Latin Flavor
Published by The Pampered Chef, Ltd. in 2008.

Prep time: 11 minutes  Total time: 29 minutes  Yield: 6 servings

3 poblano peppers
6 skinless salmon fillets (4-6 oz each)
Salt and coarsely ground black pepper
1 medium onion
1 cup thawed frozen corn kernels
2 garlic cloves, pressed
1/3 cup water
1/2 cup sour cream or crema
1/2 tsp salt
1/4 tsp coarsely ground black pepper

1. Trim tops and bottoms off peppers using Santoku Knife; cut peppers in half lengthwise. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with vegetable oil using Kitchen Spritzer. Add peppers and top with Grill Press; cook 6-8 minutes or until tender, turning once. Remove peppers from pan; refrigerate until cool enough to handle.
2. Season salmon with salt and pepper. Place salmon into Grill Pan; cook 8-9 minutes or until salmon flakes easily with a fork, turning once. Remove salmon from pan and tent with foil. Drain oil from pan.
3. Meanwhile, cut peppers into 1/4-in. strips. Slice onion crosswise into 1/4-in. slices; cut slices in half. Place onion into Grill Pan; cook over medium heat 2-3 minutes or until softened, stirring occasionally. Add peppers, corn and garlic pressed with Garlic Press. Cook and stir 1-2 minutes. Remove pan from heat; stir in water, sour cream, salt and pepper. Divide pepper mixture among serving plates; top with salmon.