Smoked Salmon Stuffed Poblano Peppers
by Cecil Sanders
I've found many tasty uses for the delicious Copper River Sockeye Salmon our family dip nets out of the swift and grey mineral rich water near the town of Chitina. After several months of enjoying fresh fillets with a minimal amount of seasoning in order to not discourage the natural flavor—we eventually like to start mixing things up, and get a little creative. My love for jalapeño, poblano and Anaheim peppers has grown the past few years, and usually find their way into my recipes. This recipe for Smoked Salmon Stuffed Poblano Peppers is currently my favorite!
[caption id="attachment_9517" align="aligncenter" width="1000"] Smoked Salmon Stuffed Poblano Peppers[/caption] While the recipe itself is relatively easy, you can choose the smoking or non-smoking path. Both will lead you to a party favorite dish, but if you choose to smoke your fish, be prepared to put in a lot more time.
Smoking Thaw one medium to large fillet Mix half a cup of white sugar with an equal part salt Heavily coat fillet with sugar and salt in a 9x13 glass pan, place in refrigerator for 2 hours Take out of pan, wash brine off with water Place fillet in smoker, or grill for 30 minutes, then glaze with maple syrup, continue smoking for another 1.5 hours Remove from smoker, let sit for 15 minutes *If you choose not to smoke your salmon, bake your fillet at 350 for 15 minutes. Poblano Wash, cut circular opening to remove stem Using a spoon and/or butter knife, scrape inside of pepper and remove all seeds and white flesh Wash out inside of poblanos to remove leftover seeds
[caption id="attachment_9518" align="aligncenter" width="1000"] Poblanos with stem, seeds and inner-flesh removed[/caption] Salmon Dip Crumble salmon in large bowl Add 1 cup of sour cream or cream cheese Add 2 cups of shredded cheese 1 Tablespoon of garlic 1 teaspoon salt 1 teaspoon black pepper ½ tsp cumin ½ tsp paprika 10-15 fresh cilantro stems chopped
[caption id="attachment_9521" align="aligncenter" width="1000"] Smoked salmon dip mixture stirred well[/caption]
[caption id="attachment_9522" align="aligncenter" width="1000"] Stuffed and ready to bake[/caption] Mix all ingredients well. Take plastic sandwich zip lock bag, and cut off one corner of the bag. Add mix to bag, and squeeze mix into pepper and fill until full. Wrap poblanos in aluminum and place in oven and bake or grill at 350 for 25-30 minutes or until cheese is completely melted, or mix is runny. Remove aluminum wrap, expose peppers to direct flame of grill or broiler on oven. Pepper skin should bubble up and darken. Remove from grill/oven, let sit 5 minutes, remove majority of skin, serve and enjoy!
[caption id="attachment_9523" align="aligncenter" width="1000"] Peppers baked, broiled and skin is ready to peel off. Then serve and enjoy![/caption] Recipe and photography by Cecil Sanders and Katie Cannon.
If you enjoyed this recipe, try "How to: Canning Smoked Salmon."