Keto Mexican Seared Salmon In A Creamy Poblano Sauce
- 4 4 Oz Skinless Salmon Fillets other fish can be used in this recipe such as snapper & halibut
- 2 Fresh Poblano Chiles whole
- 10 Cups Spinach cleaned and drained
- 4 Tbs Olive oil
- 4 Cloves Garlic peeled and sliced
- 1 Cup Heavy Cream or more as needed
- 1 Tbs Coarse ground black pepper
- 1 1/2 Tsp Pink Himalayan Salt
- 8 Mini Tomatoes
Roast the poblanos under a broiler until blackened all over, turning over when needed. It should take about 3-5 minutes.
Remove from broiler and place in a bowl and cover with plastic wrap
Place spinach in a large pan and saute on medium heat until cooked
Place spinach on the side
Heat olive oil on medium heat in large pan and drop sliced garlic into pan and stir until lightly browned. Scoop the garlic into a blender.
Set skillet on the side
Rub blackened skin off of the chiles and pull out the stems and seeds
Chop chiles and toss into the blender
Add cream to blender
Return large pan to medium-high heat
Sprinkle both sides of salmon with the salt and pepper
Lay the fillets into the hot oil and sear on each side until browned, about 2-3 minutes per side
Using a spatula transfer the fish to an ovenproof casserole dish and set on the side
Blend the creamy mixture and then pour into large pan on medium-high heat until it comes to a boil
Reduce heat to low and simmer, adding about a half teaspoon of salt
Add spinach to pan and mix thoroughly
Add mini tomatoes cut in halves
Pour sauce into the oven proof dish with salmon fillets and keep warm in the oven until ready to serve on 225-250
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