INGREDIENTS

• 1 pound baby new potatoes
• 1 poblano pepper
• 1 tablespoon olive oil
• 1/4 pound chorizo sausage
• 1 pound salmon
• 1 tablespoon olive oil
• kosher salt and pepper
• 2 tablespoons butter
• 3-4 ears corn, kernels removed
• 1/4 cup dry white wine
• kosher salt and pepper, to taste
• Poblano Cream Sauce
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 1 cup heavy cream
• kosher salt and pepper, to taste

DIRECTIONS

1. Preheat oven to broil.
2. Cut potatoes into halves or quarters depending on size. You want them to be bite-sized.
3. Place the poblano in a small baking dish. Toss in a bit of olive oil.
4. Place under the broiler and let the skin blister and turn black. Use thongs to flip and continue on all sides.
5. Remove from the oven and carefully cover with foil to let steam and soften for about 10 minutes.
6. Reduce the oven temperature to 425.
7. Meanwhile, heat olive oil in a heavy skillet over medium high heat. Add chorizo and crumble and cook until browned. Using a slotted spoon, transfer to a paper towel lined plate and reserve.
8. Add a bit more oil to the pan if necessary (you should have a thin coating on the bottom of the pan). Add cut potatoes to the pan and cook for about 10 minutes, stirring frequently.
9. While the potatoes cook, line a baking sheet with a piece of foil. Lightly grease and place the salmon in the center, skin side down. Brush lightly with oil and season with salt and pepper.
10. Place on a center rack in the oven and cook for 10-12 minutes or until flesh is opaque and flakes.
11. When the potatoes are almost cooked, add corn kernels and butter to the skillet. Cook for 2-3 minutes.
12. Add white wine, increase the heat, and let simmer down until there is almost no liquid remaining. Reduce to low and let simmer while you make the sauce.
13. In a small sauce pan, melt the butter. Sprinkle with flour and let froth and simmer for a minute or two.
14. Pour in chicken stock and cream and let thicken for a few minutes.
15. While the sauce thickens, place the roasted poblano on a cutting board. Cut off the stem, lift and remove the charred skin, scrape the seeds, and then cut into bite-sized pieces.
16. Add half the chopped poblano to the sauce and puree with a blender stick (or transfer to a small food processor or blender). Season with salt and pepper.
17. Add the other half of the chopped poblano to the potato/corn hash. Mix and heat through. Stir in the cooked chorizo and season with salt and pepper.
18. Plate the hash, top with a piece of salmon, and drizzle with poblano sauce.

Nutritional Information