Roasted Salmon with Poblano Cream Sauce over Marbel Potato Chorizo Hash

Roasted Salmon with Poblano Cream Sauce over Marbel Potato Chorizo Hash 4.56/5 (9 votes)

Oh. My. Goodness. This is outstanding. But first let me say, don't get discouraged by the length of this recipe. Instead of writing three separate recipes, this meal worked better written as one. The first thing to do is preheat the oven and get the poblano roasted. The roasting itself takes very little time, but it needs to steam for a few minutes; so it's nice to be productive while it's steaming. Then you're cooking hash, roasting salmon, and whipping up a simple poblano sauce. So very fancy. So very delicious!

Roasted Salmon with Poblano Cream Sauce over Marble Potato and Chorizo Hash



  • 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


  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

Per Serving: Calories 635 Fat 42 Sat Fat 17 Sodium 535 Carbs 32 Sugars 4 Fiber 4 Protein 32.


KID NOTE: Cook a portion of the potato and corn without chorizo and poblano. Serve with salmon.

VEGETARIAN TIP: Skip the salmon and serve with a soft fried egg.



  1. Heather says:

    This one tastes AMAZING!! My husband and I loved it. The kids (5, 3 and 1) wouldn’t eat any of it. The only compliant was that it took a really long time to prepare and it was hard keeping an eye on everything as it cooked. A couple suggestions to streamline this for a weeknight with one person cooking: 1) earlier in the day make the poblano sauce and then reheat at the last minute; 2) cook chorizo ahead of time and reheat by adding to pan with cooked potatoes; and 3) use frozen corn that you add when you add the chorizo to the potatoes (in fact, you could cook chorizo and store it plus frozen corn in fridge until you need it).

  2. KusmierFamily says:

    First I have to say that we had to make the salmon separate due to our schedule. When I made the hash and poblano sauce I needed a protein. I decided to fry some eggs and top the hash with them. Oh my goodness, it was so good! My 2 year old ate seconds!

  3. Sarah says:

    This was delicious. Made for company and doubled, and everyone loved it. I was surprised at how thin and flavorless the sauce was though – we double-checked the ingredients/amounts after-the-fact, but I’m still thinking we must have made an error there somewhere. It was all great nonetheless. Our deli only had half the required quantity of chorizo, so we just did without . . . and it was perfect. I think I’d probably cook it with half again next time, so you have the enhancement of flavor without overwhelming the other flavors in the dish. The leftovers heated up great too. Definitely a winner!

  4. Jessica says:

    THIS RECIPE IS PHENOMENAL. Salmon is a perfect compliment to the spicy hash, and the sauce “pulled the room together.”

  5. Elizabeth says:

    This was so fantastic! A bit complicated, but so worth it. The hash would also be amazing with eggs.

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