𝗧𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 𝗳𝗼𝗿 𝘄𝗮𝘁𝗰𝗵𝗶𝗻𝗴 𝗺𝘆 𝘃𝗶𝗱𝗲𝗼!👩🏻‍🍳
𝗣𝗹𝗲𝗮𝘀𝗲 𝘀𝘂𝗯𝘀𝗰𝗿𝗶𝗯𝗲 𝗶𝗳 𝘆𝗼𝘂 𝗲𝗻𝗷𝗼𝘆 𝗺𝘆 𝗰𝗼𝗻𝘁𝗲𝗻𝘁:)
𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐭𝐢𝐦𝐞: 𝟒0 𝐦𝐢𝐧
𝐒𝐞𝐫𝐯𝐞𝐬: 𝟒
𝘐𝘕𝘎𝘙𝘌𝘋𝘐𝘌𝘕𝘛𝘚:
𝘎𝘳𝘦𝘦𝘯 𝘴𝘱𝘢𝘨𝘩𝘦𝘵𝘵𝘪;
3-4 𝘤𝘩𝘪𝘭𝘦𝘴 𝘱𝘰𝘣𝘭𝘢𝘯𝘰𝘴
1 𝘤𝘩𝘪𝘭𝘦 𝘴𝘦𝘳𝘳𝘢𝘯𝘰
𝘍𝘳𝘦𝘴𝘩 𝘤𝘪𝘭𝘢𝘯𝘵𝘳𝘰
1/2 𝘺𝘦𝘭𝘭𝘰𝘸 𝘰𝘯𝘪𝘰𝘯
2-3 𝘨𝘢𝘳𝘭𝘪𝘤 𝘤𝘭𝘰𝘷𝘦𝘴
1 𝘵𝘣𝘴 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘣𝘰𝘶𝘪𝘭𝘭𝘰𝘯
1 𝘵𝘴𝘱 𝘔𝘦𝘹𝘪𝘤𝘢𝘯 𝘰𝘳𝘦𝘨𝘢𝘯𝘰
4 𝘰𝘻 𝘤𝘳𝘦𝘢𝘮 𝘤𝘩𝘦𝘦𝘴𝘦
1/2 𝘤𝘶𝘱 𝘔𝘦𝘹𝘪𝘤𝘢𝘯 𝘴𝘰𝘶𝘳 𝘤𝘳𝘦𝘢𝘮
1 𝘱𝘢𝘤𝘬𝘢𝘨𝘦 𝘴𝘱𝘢𝘨𝘩𝘦𝘵𝘵𝘪 𝘱𝘢𝘴𝘵𝘢
𝘚𝘢𝘭𝘵 𝘵𝘰 𝘵𝘢𝘴𝘵𝘦
𝘘𝘶𝘦𝘴𝘰 𝘧𝘳𝘦𝘴𝘤𝘰 (𝘰𝘱𝘵𝘪𝘰𝘯𝘢𝘭 𝘨𝘢𝘳𝘯𝘪𝘴𝘩)
1/2 𝘤𝘶𝘱 𝘗𝘢𝘳𝘮𝘦𝘴𝘢𝘯
3 𝘵𝘣𝘴 𝘣𝘶𝘵𝘵𝘦𝘳
𝘉𝘭𝘢𝘤𝘬𝘦𝘯𝘦𝘥 𝘚𝘢𝘭𝘮𝘰𝘯;
2 𝘱𝘯𝘥𝘴 𝘴𝘢𝘭𝘮𝘰𝘯
1 𝘵𝘴𝘱 𝘴𝘢𝘭𝘵
1/2 𝘵𝘴𝘱 𝘨𝘢𝘳𝘭𝘪𝘤 𝘱𝘰𝘸𝘥𝘦𝘳
1/2 𝘵𝘴𝘱 𝘰𝘯𝘪𝘰𝘯 𝘱𝘰𝘸𝘥𝘦𝘳
1/2 𝘵𝘴𝘱 𝘨𝘳𝘰𝘶𝘯𝘥 𝘰𝘳𝘦𝘨𝘢𝘯𝘰
1/2 𝘵𝘴𝘱 𝘨𝘳𝘰𝘶𝘯𝘥 𝘤𝘶𝘮𝘪𝘯
1/2 𝘵𝘴𝘱 𝘣𝘭𝘢𝘤𝘬 𝘱𝘦𝘱𝘱𝘦𝘳
1/2 𝘤𝘩𝘪𝘭𝘪 𝘱𝘰𝘸𝘥𝘦𝘳
𝘖𝘭𝘪𝘷𝘦 𝘰𝘪𝘭
𝘓𝘰𝘷𝘦❣️
Begin first by washing and drying your salmon, then incorporate your seasonings to make the blackened seasoning blend and add in your olive oil (2 tbs) Mix well and spread evenly all over your salmon on all sides and allow to marinate for at least 20 minutes. It is best if you also allow your salmon to come to room temperature before you cook for a much more even cooking experience.
To begin your poblano sauce it is easier to remove the seeds before roasting, cut them open and remove the seeds and give them a good rinse, make sure they are dry before roasting them over an open flame. You can also do this in the oven if you have an electric stovetop. For your sauce you will also need 1/2 of a yellow onion and one chile serrano roasted as well, wait until they are charred black on all sides, for the onion once it is softened and has some charring that is fine. Once the poblano peppers are done, put them in a plastic bag allow them to sweat for 10-15 minutes. With a paper towel remove the burnt skin and cut into strips for easier blending. Add your peppers, onion, chile Serrano (remove stem), a handful of fresh cilantro, 2-3 garlic cloves, 1/2 cup of Mexican sour cream, 1 1/2 cups of whole milk, 1 tbs chicken bouillon, 1 tsp Mexican oregano and blend for 3-5 minutes.
You can at this time start boiling your water for pasta and begin cooking your salmon 2-3 min on each side first on medium high heat and then lowering your heat to medium low to allow it fully cook without burning the blackened seasoning. Remove and set aside covering loosely until needed.
To fry your poblano sauce for the spaghetti you want to fry the sauce by melting 3 tbs of butter and then adding your sauce on medium to high heat, bring to a low boil and then down to a simmer. Next add in your 4 oz of cream cheese until melted and then grate in fresh parmesan (1/2 cup or so) and allow that to melt in as well. Allow your sauce to simmer for at least 10 min, at this time you can time your pasta since you will need to cook your pasta for only 5 minutes in heavily salted water. Once your pasta is ready you can add in to your sauce and allow the pasta to finish cooking in your sauce for the best flavor and al dente pasta.
Now we are ready to plate, add in your salmon filet, your pasta, and garnish with queso fresco or any melting cheese, fresh cilantro and optional is avocado slices to cool down your palate. Serve immediately and enjoy this delightful recipe!
𝐈 𝐡𝐨𝐩𝐞 𝐲𝐨𝐮 𝐞𝐧𝐣𝐨𝐲 𝐭𝐡𝐢𝐬 𝐫𝐞𝐜𝐢𝐩𝐞 𝐰𝐢𝐭𝐡 𝐲𝐨𝐮𝐫 𝐥𝐨𝐯𝐞𝐝 𝐨𝐧𝐞𝐬:)
𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮 𝐚𝐠𝐚𝐢𝐧 𝐟𝐨𝐫 𝐯𝐢𝐬𝐢𝐭𝐢𝐧𝐠 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥, 𝐚𝐧𝐝 𝐰𝐚𝐭𝐜𝐡𝐢𝐧𝐠 𝐦𝐲 𝐯𝐢𝐝𝐞𝐨!👩🏻‍🍳