Seared Salmon with Spinach and Creamy Roasted Peppers

1. Roast Poblano Peppers

Place poblano peppers over an open flame or under a broiler, turning occasionally, until the skin is charred and blistered, about 5 to 10 minutes. Once roasted, transfer peppers to a bowl and cover with a kitchen towel to steam, making peeling easier.

2. Wilt Spinach

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

3. Cook Garlic

In a skillet over medium heat, warm vegetable oil and add chopped garlic. Cook for about 4 minutes until fragrant and softened, careful not to burn. Use a slotted spoon to transfer garlic to a blender.

4. Prepare Creamy Roasted Pepper Sauce

Peel off the charred skin from poblano peppers, remove seeds, and add them to the blender with garlic. Add masa harina and milk to the blender. Blend until smooth and creamy.

5. Sear Salmon

Season salmon fillets with salt and pepper. In the same skillet, sear salmon over medium-high heat for 2 to 3 minutes on each side, until golden brown and cooked to liking. Transfer salmon to an ovenproof plate and keep warm in a low oven.

6. Combine Sauce and Spinach

Pour roasted poblano mixture back into the skillet and heat over medium-low heat, whisking for about a minute until it thickens slightly. Add wilted spinach to the skillet, stirring to combine with the sauce.

7. Plate and Serve

Place a salmon fillet on each plate and spoon the creamy spinach and roasted pepper sauce over the top. Serve immediately.