Green Spaguetti “Poblano” w/ Blackened Salmon🫑 || Delicious Homemade Sauce Recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is more budget-friendly while still being mild and flaky.

Season salmon fillets with blackened seasoning and spread about 2 tablespoons of extra virgin olive oil over them.

Allow the salmon to marinate for at least 20 minutes and bring to room temperature.

Remove the seeds from the poblano peppers, then roast them over an open flame until blistered and blackened.

Place the roasted poblano peppers in a Ziploc bag and let them sweat for 10 to 15 minutes.

Use a napkin to remove the skin from the poblano peppers, then cut off the tops and chop them into strips.

In a blender, combine the roasted poblano peppers, about one handful of fresh cilantro, 4 garlic cloves, the yellow onion, the chili Serrano, 1.5 cups of whole milk, 1 tablespoon of chicken bouillon, 1 teaspoon of Mexican oregano, and half a cup of Mexican sour cream. Blend for 3 to 5 minutes until smooth.

Heat a pan over medium-high heat and add the marinated salmon fillets, searing for about 1 minute before reducing the heat to medium-low to avoid burning the seasoning.

Cook the salmon for an additional 2 to 3 minutes on each side until perfectly cooked and seared, then remove from the pan.

In the same pan, melt about 3 tablespoons of butter over medium-high heat before adding the poblano sauce and bringing it to a boil, then reducing to a simmer.

Add 4 ounces of cream cheese to the sauce and mix until melted and smooth.

Cook the spaghetti in salted water for 5 minutes, then transfer directly into the poblano sauce to combine, allowing the pasta to absorb the sauce.

Grate fresh parmesan cheese into the sauce to taste, and mix well.

Add avocado, queso fresco, and fresh cilantro on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens