Salmon con Salsa Poblana

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4 6 oz Wild Salmon fillets skinned and boned
2 tsp cure

3 poblano chiles seeded stemmed and rough chopped
1/2 cup onion
2 cloves garlic
1/2 cup cilantro chopped
2 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
pinch of sugar
olive oil as needed

In a large sauce pan saute the onion, garlic and chile with some olive oil until they have softened then add remaining ingredients and simmer for 5 minutes, cool and puree.

Meanwhile season the salmon with the cure and preheat a charcoal grill when the coals have burned down a bit to a medium heat, brush the fish with olive oil and grill for about 2 minutes per side until it is done to you liking. Serve with warm chile sauce.