Seared Salmon with Spinach and Creamy Roasted Peppers

1. Roast the Poblano Chiles

Roast the poblano chiles until blistered and blackened all over, about 5 minutes over an open flame or 10 minutes under a broiler. Place them in a covered bowl to steam.

2. Wilt the Spinach

Place the spinach in a microwaveable bowl, cover with plastic wrap, and microwave on high for about 2 minutes until wilted. Set aside.

3. Cook the Garlic

Warm the oil in a large skillet over medium heat. Add the garlic halves and cook for about 4 minutes until soft and lightly browned. Remove the garlic from the skillet.

4. Prepare the Chile Sauce

Peel the steamed poblanos, discard the seeds and stems, and place them in a blender. Add the cooked garlic, masa harina, and milk to the blender and blend until smooth.

5. Sear the Salmon

Season the salmon fillets with salt and pepper. Heat a bit more oil in the skillet over medium-high heat. Add the salmon fillets and cook for 2 to 3 minutes on each side until richly browned.

6. Thicken the Sauce

Pour the poblano mixture back into the skillet and bring to a gentle boil, whisking continuously. Simmer for about 5 minutes until thickened, adding more milk if needed.

7. Assemble and Serve

Stir the wilted spinach into the creamy poblano sauce, warming it gently. Season with salt if needed. Divide the spinach and sauce mixture among four plates, top each with a seared salmon fillet.