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 https://thecommunalfeast.com/2020/09/roasted-chicken-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.