I am always looking for salmon recipes and this one was awesome because I keep all but one thing around as staples (the poblano). I really enjoyed the marinade so I left it on pretty thick though you can make it thinner if you want.
- 1 poblano pepper
- 1/3 cup fresh lime juice
- 2 green onions, sliced
- 1 cup packed fresh cilantro leaves, chopped
- 1 tsp sunflower or safflower oil
- 1/2 tsp sea salt
- 1 18-oz salmon fillet, skinned
Preheat oven to 350˚F.
Roast pepper by laying it directly on a gas burner or beneath a broiler, turning with tongs as needed, until charred and blackened all over. Place in a bag and let steam until cool to the touch. Under running water, rub off blackened skin. Pat pepper dry with paper towel, then slit open. Scrape out seeds and interior ribs and pull off stem. Cut pepper into thin strips. In a blender, combine pepper strips, lime juice, onions, cilantro, oil and salt; purée.
Place salmon in a baking dish just large enough to fit fillet. Pour cilantro salsa from blender over salmon, turning fish to coat on both sides. Bake, uncovered, until fish is cooked to your liking in center, 20 to 25 minutes depending on thickness of the fish. To see if it’s done, slide a knife into the thickest part and push back to expose center; fish should be just opaque in the middle. To serve, slice fillet into pieces and spoon salsa from pan over top of each portion.