- 6
Ingredients
- 3 poblano peppers
- 6 skinless salmon fillets (4-6 oz each)
- Salt and coarsely ground black pepper to taste
- 1 medium onion
- 1 cup thawed frozen corn kernels
- 2 garlic cloves, pressed
- 1/3 cup water
- 1/2 cup sour cream or crema
- 1/2 tsp salt
- 1/4 tsp coarsely ground black pepper
Preparation
Step 1
Trim tops and bottoms of peppers using Santoku Knife; cut peppers in half lengthwise. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with vegetable oil using Kitchen Spritzer. Add peppers and top with Grill Press; cook 6-8 minutes or until tender, turning once. Remove peppers from pan; refrigerate until cool enough to handle.
Season salmon with salt and pepper. Place salmon into Grill Pan; cook 8-9 minutes or until salmon flakes easily with a fork, turning once. Remove salmon from pan and tent with foil. Drain oil from pan.
Meanwhile, cut peppers into 1/4-in. strips. Slice onion crosswise into 1/4-in. slices; cut slices in half. Place onion into Grill Pan; cook over medium heat 2-3 minutes or until softened, stirring occasionally. Add peppers, corn and garlic pressed with Garlic Press. Cook and stir 1-2 minutes. Remove pan from heat; stir in water, sour cream, salt and pepper. Divide pepper mixture among serving plates; top with salmon.