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Pan seared Atlantic salmon smothered with a smoky roasted hatch chile cream sauce served over rice and topped with chicharron and an herb salad 

A New Mexican twist to spice up your weekly salmon dinner! The star of the show; the hatch Chile green sauce. It’s earthy, buttery, smoky and certainly packs some heat depending on the hatch chiles.  We can’t stop making this recipe as our go to salmon dish it’s absolutely delicious and truly addicting. 

If you’ve ever had Hatch chiles you’ll probably agree that they are definitely a surprise.  Sometimes they are mild, others not so much at all. It can be hard to find hatch chiles so for this recipe we used a combination of hatch chiles, jalapeños and poblanos. 

To roast Hatch chile peppers we placed them directly onto the grill, you can use a gas or charcoal grill or put them in the oven on broil. We roasted ours until blackened and chard but not burnt on all sides for the perfect texture and flavor combination.  Be sure that you rotate the peppers to blacken all sides which can take about 3 to 4 minutes. 

Then simply using your fingers peel off the outer layer rinse and chop the peppers and place them into the food processor to make the base of the sauce. 

This beautiful bright green sauce is truly the star of this dish. If you have left over sauce be sure to try our Roasted Poblano Enchiladas

For the salmon, simply season it with salt and pepper, add a bit of oil to a cast iron skillet and broil for about 3-4 minutes depending on the thickness of the fillets. 

To finish this dish we plated the salmon over rice and topped it with an herd radish and corn salad and crushed chicharrons for added texture. 



Pan seared Atlantic salmon smothered with a smoky roasted hatch chile cream sauce served over rice and topped with chicharron and an herb salad
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Servings: 2
Author: the communal feast


  • 2 Salmon fillets
  • 1 Tbsp olive oil
  • Salt + pepper
  • 3 poblano peppers
  • 2 Hatch chiles
  • 1 jalapeño
  • 2-3 handfuls of cilantro sprigs
  • 1 ½ handful of spinach
  • 4 garlic cloves
  • 1 Tbsp oregano
  • 1/2 Tbsp cumin
  • 1 spanish onion cut into 4 quarters
  • 1/3 cup of stock chicken or vegetable
  • 1 cup of heavy cream
  • 4 tablespoons of butter
  • 2 tablespoons of flour
  • 2 cups of rice for serving
  • Herb salad:
  • 2 corn husks peeled and husks removed
  • 5 radishes thinly sliced
  • 1/4 cup cilantro roughly chopped
  • 1/4 cup red onion thinly sliced
  • Splash of Italian dressing
  • Garnish:
  • Chicharrons
  • Lime wedges
  • Fresh cilantro


  • Pre heat the grill to medium high heat
  • Roast the poblanos, chiles, jalapeños and corn on the grill until blackened and charred. Make sure to rotate the peppers and chiles every 2 minutes they only take about 4 minutes on the grill and the corn will take about 5 minutes per side to char and roast. Remove and let chill
  • Once the poblanos and chiles have chilled slightly, using your fingers peel the outer charred layer. De stem the peppers, optional to discard some of the seeds but they do add some spice to the sauce so be sure to leave a few seeds and add these to the food processor. Next add the cilantro, spinach, onion, garlic, oregano, cumin to the food processor. Add a splash of chicken stock and pulse until all the ingredients are blended together into a thick bright green purée.
  • Melt 2 Tbsp of butter into a large pan and add the flour whisking continually to make a roux for about 1 minute. Add the green Chile purée and cream. Bring the sauce to a boil whisking occasionally. Let simmer for about 5-10 minutes. If the sauce seems to thick add some chicken stock
  • While the sauce simmers prepare your herd salad. Cut the kernels off the corn and add the salad ingredients to a bowl and toss together, set aside
  • Next cook your salmon. Set oven to broil high. Add a bit of oil to a cast iron skillet and season the salmon fillets with salt and pepper. Broil the salmon fillets for 3-4 minutes depending on the size and thickness.
  • To plate the dish, start by adding some rice to your plate, next add the salmon fillet spoon a generous amount of green Chile sauce into your plates. Top with some herb salad, crush some chicharrons and finish with a lime wedge and fresh cilantro.




June 26, 2021


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