by Heather Schmitt-Gonzalez / Wednesday, August 22, 2012
Roasted Poblano Salpicón w/ Smoked Salmon
And he's like - I don't know.
And I'm all - What!?
And then he says - Just because I'm Mexican doesn't mean I know what every word in Spanish means. I haven't heard that word before. Do you know what every word in the English language means?
So I say - Pssshhh. Yes! [...as I page through the dictionary in my head trying to think of a word I don't know. Which is a contradiction in and of itself.]
Okay fine. So just because he's Mexican...and just because he's spoken Spanish his whole life doesn't necessarily mean that he knows every thing there is to know about Mexico and the Spanish language. But it also doesn't mean I will stop asking. And ruffling his feathers a little when he doesn't know the answer.
So, after I told the hubs what it meant, I preceded to make a Salpicón. It's a (seemingly) crazy combination - hot-smoked salmon (LOVE!), roasted poblanos, and red onions. A little oregano. I brought it all together with a drizzle of olive oil. And then I topped crispy tortilla chips with it. It was amazing. Smoky and salty and spicy and strong...hooo-wee!
- 8 oz. (~3 medium) Poblano chiles
- 1 small red onion, cut into ¼" dice
- 4 oz. (hot-)smoked salmon*, skin removed & flaked
- ½ tsp. dried Mexican oregano
- good olive oil
- freshly squeezed lime juice
- freshly ground black pepper
- tortilla chips or crackers
*note: by (hot-) smoked salmon, I mean the type of salmon...smoked in a smoker or using wood chips. It doesn't need to be hot (temperature-wise) or hot (spice level). Although, if you want to use a smoked salmon with flavor (maple, peppercorn, spicy, whatever), I'm sure that would be tasty. Also feel free to try this with (cold-) smoked salmon (lox/gravlax), if you wish...I just love me some (hot-) smoked salmon, and it goes so perfectly here.
IHCC theme: August Potluck w/ Rick
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.