Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Last year I went fishing with Salvador Dali. He was using a dotted line. He caught every other fish."
-Steven Wright

The refrigerator light goes on...

The great thing about salmon is that it has a lot of flavor and can handle almost anything that is served with it - spicy, sweet, savory, it doesn't matter. This is a mildly spicy sauce with lots of great roasted umami flavor that goes perfectly with the salmon. You can spice this up just a bit with some cayenne pepper. Start with a pinch and add more to your taste.


Salmon with Poblano Sauce

Servings: 4 | Serving size: 4 ounces salmon with sauce

Cooking Time: 45 Minutes

This recipe can easily be multiplied and can be divided by 2. This recipe makes great leftovers, hot or cold. Leftover poblano sauce is great on sandwiches - not just on leftover salmon.

Serve with Quinoa and Black Beans or Quinoa and Black Beans - Low Sodium Version or Black Beans with Summer Squash


Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Parmesan Zucchini

Salmon with Poblano Sauce recipe from Dr. Gourmet


Place a small skillet in the oven and preheat to 375°F.

When the pan is hot, add one teaspoon of the olive oil in the pan along with the garlic, shallot, and poblano.

Roast for about 25 minutes.

Remove the pan from the oven and place the pepper, garlic, and shallots in a brown paper bag and fold over the top of the bag.

Return the pan to the oven, still at 375°F.

When the pepper is cool, remove it from the bag and peel away and discard the skin, which should slip away easily.

Cut the pepper open and remove and discard the stem and seeds, then place the poblano, along with the garlic, shallot, salt, cumin, vegetable stock, and cilantro leaves in a blender or mini-chopper, and process until smooth.

Transfer the sauce to a small saucepan and place over low heat.

Add the butter and heat through, stirring constantly, over very low heat until the butter is melted and thoroughly incorporated. Remove from heat.

While melting the butter and finishing the sauce, add 2 teaspoons of olive oil to the pan in the oven, then add the salmon.

Roast for 7-9 minutes on the first side, then turn over the filets and roast 4-6 minutes on the second side.

If needed, return the sauce to low heat to bring back to serving temperature (hot). Serve topped with the sauce.

Nutrition Facts

Serving size: 4 ounces salmon with sauce

Servings: 4

Amount Per Serving

Calories 260 Calories from Fat 148
  % Daily Value
Total Fat 16g 26%
    Saturated Fat 5g 21%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 77mg 25%
Sodium 344mg 16%
Total Carbohydrates 4g 1%
    Dietary Fiber 1g 3%
    Sugars 1g
Protein 22g
Vitamin A 9% Vitamin C 59%
Calcium 1% Iron 8%
Vitamin K 5 mcg Potassium 674 mg
Magnesium 39 mg