Salmon Relleno | If you live in Texas, you know it’s full of chili rellenos. You know, those peppers stuffed with delicious rice, cheese and Mexican flavors? But you know what they don’t stuff it with? Salmon. That’s right. So we decided to take things into our own hands and combine our best friend from the sea with a Texas staple. Sit back and enjoy this recipe.
In this one, we stuff our poblanos with sockeye salmon and soy rice, then smother it in a ridiculous rutabaga tarragon puree. This one is to die for.
* Rellenos are typically fried, but this is our healthy baked version!
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- Butter - 2 tablespoons
- Half & Half - 1 cup
- Cream Cheese - 3 heaping tablespoons
- Rutabaga - 1, large
- Yukon Gold Potatoes - 1, medium
- Roasted Garlic - 2 teaspoons
- Tarragon - 2 teaspoons, finely minced
- Chicken Bouillon Powder - 1 tablespoon
- Cayenne Pepper - ⅛ teaspoon
- Onion Powder - ¼ teaspoon
- Salt - 1½ teaspoons
- Long-Grain White Rice - ½ cup
- Cream Cheese - 2 tablespoons
- Chicken Stock - 1 cup
- Tomatillo - 1, small, brunoise
- Roasted Red Bell Pepper - 2 tablespoons
- Roasted Garlic - 1 teaspoon
- Soy Sauce - 1 tablespoon
- Ancho Chili Powder - ¼ teaspoon
- Salt - ¼ teaspoon
- Canola Oil - 2 tablespoons
- Sockeye Salmon - 2 fillets (5 ounces each), skin removed
- Panko Breadcrumbs - ½ cup
- Poblano Peppers - 4, long
- Pickled Red Onions - ¼ cup, optional
- Cilantro - 2 tablespoons, finely minced, garnish
- Pepper - ½ teaspoon
- Salt - 1 teaspoon
- Sauce Pot
- Saucepan - small
- Food Processor
- Rubber Spatula
- Sauce Pot - medium
- Wooden Spoon
- Sheet Pan
- Mixing Bowl - medium
- Cut 1 tablespoon of the butter into small cubes and toss it back in the fridge. You want it cold.
- Peel your rutabaga and potato, and cut them into a large dice. Try to make the pieces as evenly sized as you can.
- Finely mince your tarragon leaves.
- Get all your spices together. Alright let’s cook!
- Fill your sauce pot up with water, add a big pinch of salt, and toss in the rutabaga.
- Turn the heat on high and boil it for 20 minutes.
- Then toss in the potato pieces and boil for 15 more minutes.
- Also toss in the cold cubed butter, cream cheese, roasted garlic and the rest of the salt.
- While the veggies are boiling away, pour the half & half in the saucepan and whisk in the other tablespoon of the butter (not the one you cubed up), chicken bouillon, cayenne, onion powder and half of the salt.
- Put the pan over medium heat and once it starts to smoke around the edges - about 3 minutes - turn the heat down to low and reduce for at least 10 minutes (whisk it often so the fat doesn’t congeal on the surface).
- When the veggies are done, strain them, and add them directly to the food processor bowl.
- Toss in the cream cheese too.
- Now go ahead and turn the processor on and let it run for 15 full seconds.
- Then with the machine still running, slowly drizzle in 1 ½ tablespoons of the cream mix (save the rest of the cream for another use), until it’s nice and smooth - about 45 seconds total.
- Now gently fold in your tarragon.
- That’s it! Scrape the puree into a saucepan, cover the surface with parchment paper, and keep it in a warm place until you’re ready to assemble the rellenos.
- Cut up your red bell pepper and get all your other ingredients together.
- Fill your sauce pot up with a few inches of water and bring it to a boil.
- Then toss in your tomatillo and boil it until it's a pale green - about 10 minutes.
- Strain the tomatillo, filet it (i.e. cut out the seeds) and brunoise the flesh.
- Fill the same sauce pot up with the stock and soy sauce, and bring it all to a boil.
- Then reduce the heat to medium, add the rice, give it a good stir, cover, and cook until al dente - about 15 minutes.
- Now stir in the tomatillo, bell pepper, garlic, spices and salt. Season to taste and set the pan aside.
- Preheat your oven broiler to high and put the rack in the middle.
- Grab your salmon fillets in half lengthwise to get four pieces (2.5 ounces each). Let them come to room temperature.
- Put your poblanos on the sheet pan and toss them in the oil and half the salt.
- Toss the pan in the oven and roast them until the skin is dark & blistered - about 40 minutes.
- Then put them in the mixing bowl, cover it tightly with a kitchen towel, and let them rest for at least for 15 minutes.
- Preheat your oven to 400 degrees. Keep the rack in the middle.
- Keep the poblanos whole and peel off the outer skin. Be patient, this can take a bit.
- Now carefully make an incision down the center of each poblano (don't cut through to the other side) and gently open them up.
- Then pull out all the seeds (make sure they're clean).
- Grab a spoon and spread a thin layer of rice (about ¼ cup) on the bottom of each one.
- Now grab the tarragon puree and spread a very thin layer over the rice.
- Season each salmon fillet with the pepper and remaining salt, then snug a fillet into each poblano on top of the rice.
- Then top the salmon fillets with another thin layer of the puree and sprinkle on the panko.
- Lay all the stuffed poblanos on the sheet pan and gently squeeze the opening together to seal them up as best you can.
- Now just toss the pan in the oven until the salmon is just cooked through - about 9 to 10 minutes.
- Get four serving plates rearing to go. Spoon a little extra rice into the center of each one.
- Lay a stuffed relleno on top of its rice bed.
- Garnish with pickled onions and cilantro. Enjoy.
* Make you sure you just cut through one side of the poblano. You just want to make a cut down the length of one side of it to make room for stuffing.
* You don't need to close the poblanos all the way after you stuff them. Just try and seal them as best you can so the salmon cooks.
* Buy the pickled onions in your grocery store's salad bar or make your own.
If you’ve read this far, then you need to check out Jerk Salmon and Orange Butter Salmon.
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