This is the perfect summer dinner. Savory salmon, sweet summer corn and spicy poblano peppers are cooked in a creamy sauce seasoned with Mexican chili powder and paprika. It is then finished off with sweet genovese basil for that freshness.
If you love salmon, you’ll love this recipe. A fabulous way to eat salmon and what a fabulous way to use up all that summer corn. And this one is gluten free because I use cornmeal to thicken the sauce. Of late, I’ve found that so many of my friends are going gluten free, and I feel obliged to create dishes that not only would delight them but also enable all of us to have that shared experience of a common meal. Dishes that can bring us together, irrespective of our food choices and preferences. This salmon dinner checks a lot of boxes and meets a lot of criteria. Hence, making it one of my most compelling creations.
The creamy corn poblano sauce is excellent over rice, potatoes or pasta if you crave for some carb with this meal. But it is a meal in itself too. Don’t be scared to put in the poblanos, they add just the right amount of heat. I prefer to remove the seeds and ribs of the peppers, but you can leave the seeds if you want it a little bit spicy.
| Ingredients | |
|---|---|
 | 4 one inch thick salmon fillets |
| 4 ears of corn |
| 1 shallot, minced |
| 2 cloves of garlic, minced |
| 1 poblano pepper, deseeded and cut into small stips |
| 1 ½ cup chicken stock |
| 1 cup cream |
| 1 tablespoon cornmeal |
| 1 teaspoon mexican chilli powder |
| 1 teaspoon paprika |
| 1 ½ teaspoon kosher salt |
| 1 teaspoon freshly ground pepper |
| 4 tablespoon olive oil |
| Instructions | |
|---|---|
| Heat oven to 375 degree F |
| Wrap the corn in aluminum foil and roast them in the oven for 30 minutes. Let them cool and remove the kernals from the ear with a sharp knife. Alternatively, you can also cook the corn on the stove top in boiling water or use frozen corn instead. My recommendation is to use fresh roasted corn. |
| Sprinkle ½ teaspoon salt and 1 teaspoon pepper on salmon |
| Heat 2 tablespoon of olive oil in a 12 inch skillet |
| Sear the salmon in the hot skillet for 2 minutes on each side. Remove from the pan and set it aside |
| In the same skillet add the remaining olive oil |
| Add shallots and garlic to the hot oil and cook for about 2 minutes on medium heat. Take care not to burn them |
| Add the poblano peppers and 1 tablespoon cornmeal, cook for a minute |
| Add the chilli powder, paprika and salt |
| Add the chicken stock and let the sauce simmer for a minute |
| Add the cream and let it simmer for 2 more minutes |
| Return the salmon to the skillet and cook the salmon in the sauce for about 5 to 6 minutes or until the salmon is cooked and the sauce thickens |
| Remove the skillet from the heat and sprinkle the basil on top and serve it warm |
Inspiration: Gluten free meals