Salmon with Poblano Pepper & Roasted Corn Sauce


2 Med. Poblano Pepper

½ Med. Sweet Onion (julienned)

1 Can Canned Sweet Corn (drained)

1½ Cup Heavy Cream

2 tsp Butter

Salt & Pepper

4 6 Oz. Salmon fillets (skin off)

8 Oz.Feta Cheese



On a grill or gas stove place the pepper on a medium flame and let it roast until all sides are very

dark. Then with a pair of tongues transfer the pepper into a bowl with ice water and let it cool

down. Wearing gloves peal and clean the pepper (no seeds, stem or skin at all). Julienne the


In a med. Sautee pan at low-high temp. add the oil, as soon smoke starts coming up add the

julienned onions, sauté the onions until golden brown, add the drained corn and keep sautéing

the veggies, when the corn is dark brown (add some butter if necessary) add the julienned

peppers, let all the ingredients sweat for 2 min. then add the cream and bring it to boil. Boil for 1

min. add the butter and let it boil for another minute, add salt and pepper, lower temperature to

simmer let it stand until serving time.


Pre-heat fry pan at med-hi temp. Add 2 Tbs. of oil in the pan and let it get hot. When you start

seeing white smoke place the Salmon on the pan, lower the temp to med. sear for about 4 min

each side for medium, 6 min. after you flipping over for med-well. Put it on the side let it rest for 5


Pour down the sauce on 2 dinner plates. Using a Fish Spatula place the Salmon on top of the

sauce. Sprinkle the Salmon with Feta Cheese