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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 this stuffed poblano pepper recipe is EPIC!

If you like this, check out my Salsa Macha because it pairs beautifully!

How to Prepare the Spicy Salmon Poblanos

🍚 Cook the rice according to instructions. Season the rice with 1 ½ 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 (on until the oil is bubbly around a wooden spoon) 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.

🥣 To a separate bowl, mix everything for the sauce. Then, in another bowl, mix everything for the spicy mayo.

🫑 Divide your rice among the 4 poblanos and carefully stuff.

🥑 Add 3-4 slices of avocado on top of the rice. Divide the salmon among the chiles and carefully add that also.

🍽️ Add your sauce to the bottom of 4 plates, add your chile on top, drizzle some spicy mayo. Top with tortilla strips and sesame seeds and you have a Spicy Salmon Poblano!

🫶 And that is it, subscribe for more!

Substitutions Spicy Salmon Poblanos

  1. Instead of salmon, you can use your fish of choice.
  2. If you don’t feel like making a salsa matcha, chili crisps will also work.

🔥 Chef Nadia’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.
  • If you are making more spicy salmon poblano 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.

Similar Recipes

Common Questions

What Japanese mayo do you use?

I use the Kewpie Mayo. You can get it here.

Can I use a different fish?

Certainly, you can use any sushi-grade fish that you would like!

Can I make these stuffed poblanos ahead of time?

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

This recipe combines the bold smokey flavors of the roasted poblanos with the velvety, silky smooth salmon that is 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 and you are going to LOVE it!
Servings: 4 Servings
By Nadia Aidi
Prep 30 minutes
Cook 10 minutes
Total 40 minutes

Equipment

  • 1 pots
  • 3 bowls

Ingredients 

  • 4 large poblanos, roasted, peeled and cleaned (see tip)
  • 12 oz sushi grade salmon, finely chopped
  • 1 ¼ cup cooked calrose rice
  • 1 ½ tbsp rice vinegar, + 1 tsp
  • 1 tsp cane sugar
  • 1 tbsp japanese mayo
  • 2 tbsp salsa macha, salsa macha recipe here, or you can replace with chili crisps
  • 1 ½ 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
  • ½-1 lemon, juiced
  • 1 tsp sesame oil

Spicy Mayo

  • 1 ½ tbsp japanese mayo
  • 1 ½ tbsp sriracha

Instructions 

  • Prepare the rice according to instructions and then season with 1 ½ 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 separate bowl.
  • Mix everything for the in a separate spicy mayo.
  • Divide your rice among the 4 poblanos and carefully stuff.
  • Add 3-4 slices of avocado on top of the rice.
  • Divide the salmon among the 4 chiles carefully stuff.
  • 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

YouTube video

Nutrition

Calories: 570kcal, Carbohydrates: 66g, Protein: 25g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 50mg, Sodium: 1207mg, Potassium: 799mg, Fiber: 4g, Sugar: 8g, Vitamin A: 577IU, Vitamin C: 108mg, Calcium: 71mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Nadia Aidi
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Main Course, Side Dish
Cuisine: Japanese, Mexican
Servings: 4 Servings
Calories: 570
Keyword: mexican, pablano, raw salmon
Tried this recipe?Mention @FoodMyMuse or tag #FoodMyMuse!
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