Stuffed Poblano Peppers with Spicy Salmon and Spanish Style Quinoa Recipe

Meredith, July 29th, 2013 | Category: Inside Kendall
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Matthew A. was chosen as the Grand Prize Winner of the Kendall College School of Culinary Arts “Kendall Cooks Challenge” for his recipe below! Read the announcement here.

Stuffed Poblano Peppers with Spicy Salmon and Spanish Style Quinoa
Yield: 4 large stuffed peppers

Mise en Place
Roasted Peppers
5 Large Poblano peppersKendall College Grand Prize Recipe - High School Cooking Competition Kendall Cooks Challenge

  1. Place Poblano peppers over direct flame and roast peppers until skin is black.
  2. When finished roasting place peppers in a sealed bowl to steam peppers.
  3. Once steamed and cooled, refrigerate peppers until fully chilled.
  4. Scrap blackened skin w/paring knife.
  5. Split open down the top of the pepper, remove seeds and ribs.
  6. Refrigerate until ready to stuff.

Salmon & vegetables
2 (8oz) Salmon fillets (Cubed)
1 Tbsp Olive oil
2 chipotle peppers, minced
1 clove minced garlic
½ tsp Salt
1 tsp Onion Powder
1 tsp Smoked Paprika
2 tsp Black pepper

For cooking salmon & vegetables
2 Tbsp Olive oil
½ Medium Onion (diced)
1 Zucchini (cut fermiere style)
½  red bell pepper (small dice)
½ green bell pepper (small dice)
¼ Cup corn kernels
¼ Cup black beans
1 Tbsp pumpkin shelled seeds (pepitas)
Cilantro chopped (optional garnish)

  1. Combine the Salt, Onion powder, Paprika, Black pepper, and minced Garlic in a small bowl.
  2. Stir 1 Tbsp of oil and chipotle peppers in to spices to make a paste.
  3. Toss the marinade paste with the cubed salmon, and let the salmon marinate for 30 minutes.
  4. Measure and prepare olive oil, onion, and remaining vegetables and reserve until cooking and assembly.

Spanish Style Quinoa
½ cup Quinoa, (uncooked)
1 Tbsp Vegetable oil
½ medium Onion, (diced)
2 cloves Garlic, (minced)
¼ tsp Ground Cumin
¼ tsp Garlic powder
1 tsp Chili powder
1/2 tsp. Smoked paprika
¼ tsp Mexican oregano
4 ounces tomato sauce
Salt (to taste)

  1. Heat the vegetable oil in a sauce pan over medium heat. Sweat the Onion until translucent.
  2. Stir in Garlic and Quinoa.
  3. Cook approximately 5 minutes or until quinoa is lightly toasted
  4. Add the tomato sauce and water to the sauce pan and stir.
  5. Add the remaining seasonings to the mixture.
  6. Simmer for about 20-25 minutes or until quinoa has absorbed the liquid, softens and splits opens.
  7. Season to taste with salt and additional spices as desired.
  8. Reserve until assembly.

Poblano Cream Sauce
1 Tbsp Butter
1 Tbsp Flour
1 Cups milk
½ Roasted Poblano pepper (from beginning of recipe, finely diced)
¼ cup Sour Cream
2 Tbsp Cream cheese, softened
¼ tsp Ground Cumin
Fresh squeezed lime juice to taste
Salt to taste
Melt the butter over medium heat in a saute pan.
Whisk flour into buttter, and make a Roux.
Cook Roux approximately 2-3 minutes or until bubbly.
Whisk milk into Roux.
Cook until thickened.
Stir in the Poblano peppers.
Season to taste with lime juice, cumin, and salt.
Keep warm until assembly.

Chipotle Sauce
2 Chipotle Peppers (minced)
2 Tbsp Tomato Paste
2 Cloves garlic (mashed to a paste)
1 Cup Chicken Stock
Salt as needed (to taste)

  1. Combine all ingredients in a small saucepan and simmer until thickened. Adjust spiciness with additional chipotle pepper as desired, and season to taste with salt.
  2. Reserve until assembly.

To Finish Peppers:

Cilantro chopped (optional garnish)

  1. Preheat oven to 350 degrees.
  2. Heat the 2 Tbsp of Olive oil from the salmon steps in non-stick Saute pan over medium heat.
  3. Saute Onion and cook until lightly browned. Remove from pan, set aside in a bowl.
  4. Saute zucchini in the same pan till softened, remove from heat and add to onions.
  5. Saute Pumpkin seeds until lightly browned, remove and add to onions.
  6. Saute the bell peppers until cooked through. Remove from pan, and add to onions.
  7. Add the Salmon fillets to the hot saute pan and cook until lightly brown and the inside are partially cooked through.
  8. Stir cooked vegetables and pumpkin seeds as well as corn and black beans into the pan.
  9. Add cooked quinoa mixture and stir to heat through.
  10. Season mixture to taste with salt and pepper.
  11. Carefully stuff mixture into prepared Poblano peppers.
  12. Bake in a 350 degree oven for approximately 10-15 minutes or until peppers are heated through.
  13. To assemble transfer peppers to plates, spoon warmed cream sauce over and drizzle with chipotle sauce.
  14. Garnish with fresh cilantro.

 

***Please note that this recipe is reprinted above is in its original format – Kendall College has not edited the recipe.

 

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