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Tomorrow is Mexican Independence Day and I wanted to share something that represented that while still represented me. So I made these Spicy Salmon Poblanos and it’s one of the best things I’ve ever made. Now, before you come at me, no…these aren’t authentic chile rellenos (well aware 🤣). These are my fusion and they are EPIC!
If you like this, check out my Pastel Azteca Recipe!
Why You’ll Love Spicy Salmon Poblanos
This recipe combines the bold smokey flavors of the roasted poblanos with the velvety, silky smooth salmon mixed with the Japanese-Mexican seasonings that will blow your mind. The crispy tortillas and sesame seeds add a crunch that is just perfect and then the creamy avocado balances everything out. This is unlike anything you have ever tried before and you are going to LOVE it!
How to Prepare the Spicy Salmon Poblanos
🍚 Season the rice with 1.5 tbsp of rice vinegar and sugar. Add a pinch of salt and sesame seeds.
🫓 Add some oil to a small pan, preheat to 325°F and fry the tortilla strips until golden. About 2 minutes.
🍣 Add the salmon to a bowl with the cilantro, scallions, salsa macha, mirin, soy sauce and remaining rice vinegar.
🥣 Mix everything for the sauce in a bowl. Mix everything for the spicy mayo.
🫑 Divide your rice among the 4 poblanos.
🥑 Add 3-4 slices of avocado on top. Divide the salmon among the chiles.
🍽️ Add some sauce to the bottom of a plate, add your chile on top, drizzle some spicy mayo. Top with tortilla strips and sesame seeds and that is it!
Substitutions and Variations
- If you are making more peppers, you can always use your broiler and use the same method to get more peppers roasted at once. With the broiler it will take about 4-5 minutes per side and then put them in a ziplock bag for about 10 minutes to steam.
- Instead of salmon, you can use your fish of choice.
- If you can’t find salsa matcha, chili crisps will also work.
Chef’s Tip
Roast the peppers on stove top 2-3 minutes per side and immediately put them in a plastic bag or a container with a lid. This will help steam them and make them easier to peel. After about 10 minutes, remove them and once they have cooled you can easily peel the peppers.
Similar Recipes
Appetizers
Stuffed Peppers Goat Cheese
Appetizers
Callo de Hacha Tostadas
Appetizers
Cheesy Jalapeño Poppers
Mains
Pastel Azteca Recipe
Common Questions
I use the Kewpie Mayo. You can get it here.
Certainly, you can use any sushi-grade fish that you would like!
You sure can. You can roast and prep the chiles beforehand, prepare the rice, mix the sauces and salmon mixture and have it waiting for you in the fridge. Assemble when ready to serve and make sure you wait to fry to tortilla strips so the remain crispy.
Spicy Salmon Poblanos
Ingredients
- 4 large poblanos, roasted, peeled and cleaned
- 12 oz sushi grade salmon, finely chopped
- 1 1/4 cup cooked calrose rice
- 1.5 tbsp + 1 tsp rice vinegar
- 1 tsp cane sugar
- 1 tbsp japanese mayo
- 2 tbsp salsa macha
- 1.5 cilantro, chopped
- 1 scallion, chopped
- 1 tsp soy sauce
- 1 tsp mirin
- Sesame seeds to taste
- 2 small tortilla shells, cut into very thin strips
- Avocado oil for frying
- Avocado slices
Sauce
- 2 tsp mirin
- 1 tsp agave nectar
- 3 tbsp soy sauce
- 1/2-1 lemon juice
- 1 tsp sesame oil
Spicy Mayo
- 1.5 tbsp japanese mayo
- 1.5 tbsp sriracha
Instructions
- Season the rice with 1.5 tbsp of rice vinegar and sugar. Add a pinch of salt and sesame seeds.
- Add some oil to a small pan, preheat to 325°F and fry the tortilla strips until golden. About 2 minutes.
- Add the salmon to a bowl with the cilantro, scallions, salsa macha, mirin, soy sauce and remaining rice vinegar.
- Mix everything for the sauce in a bowl.
- Mix everything for the spicy mayo.
- Divide your rice among the 4 poblanos.
- Add 3-4 slices of avocado on top. Divide the salmon among the chiles.
- Add some sauce to the bottom of a plate, add your chile on top, drizzle some spicy mayo. Top with tortilla strips and sesame seeds and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
