Craving a bold, smoky dinner? Hatch Chile Fish is a Spicy Salmon Dish that pairs tender salmon with a creamy, zesty hatch chile sauce. Ready in about 35 minutes, this restaurant-quality meal is perfect for weeknights or special occasions. With fluffy rice and a fresh herb salad, Hatch Chile Fish brings vibrant New Mexican flavors to your table. Let’s whip up this quick, healthy delight!
Ingredients for Hatch Chile Fish
Here’s what you’ll need for Hatch Chile Fish (serves 2):
Salmon and Rice:
- 2 salmon fillets (6–8 oz/170–225g each)
- 1 tbsp (15ml) olive oil
- Salt and black pepper to taste
- 2 cups (400g) cooked white rice
Green Chile Sauce:
- 3 poblano peppers
- 2 hatch green chiles
- 1 jalapeño pepper
- 2–3 handfuls fresh cilantro sprigs (about ½ cup/10g)
- 1 ½ handfuls baby spinach (about ¾ cup/15g)
- 4 garlic cloves
- 1 tbsp (5g) dried oregano
- ½ tbsp (3g) ground cumin
- 1 Spanish onion, quartered
- ⅓ cup (80ml) chicken or vegetable stock
- 1 cup (240ml) heavy cream
- 4 tbsp (60g) unsalted butter
- 2 tbsp (16g) all-purpose flour
Herb Salad:
- 2 ears corn, husked (or 1 cup/150g frozen corn kernels)
- 5 radishes, thinly sliced
- ¼ cup (5g) chopped fresh cilantro
- ¼ cup (25g) thinly sliced red onion
- 1 tbsp (15ml) Italian dressing
Serving and Garnish:
- Chicharrón pieces (optional)
- Lime wedges
- Fresh cilantro leaves
Equipment
- Grill or grill pan
- Food processor
- Large skillet
- Cast iron skillet
- Medium saucepan
- Mixing bowl
- Whisk and spatula
- Measuring cups and spoons
Ingredient Tips
- Salmon: Use fresh or thawed frozen fillets for Spicy Salmon Dish; skin-on helps hold shape.
- Hatch Chiles: Fresh in summer, frozen otherwise; Anaheim peppers work as a substitute.
- Cream: Heavy cream creates a rich sauce; coconut cream is a dairy-free option.
- Corn: Grilled fresh corn adds smokiness; frozen kernels save time.
- Chicharrón: Swap with tortilla chips for a crunchy garnish.
Directions for Hatch Chile Fish
Let’s make this Hatch Chile Fish—a zesty Spicy Salmon Dish!
Grill Peppers and Corn
- I preheat the grill to medium-high.
- I grill 3 poblano peppers, 2 hatch chiles, 1 jalapeño, and 2 ears corn, turning peppers every 2 minutes for 4 minutes until charred, and corn for 5 minutes per side.
- I let them cool slightly.
Make Green Chile Purée
- I peel the charred skin from the peppers and chiles, removing stems and some seeds for less heat.
- In a food processor, I blend the peppers, chiles, 2–3 handfuls cilantro, 1 ½ handfuls spinach, 1 quartered onion, 4 garlic cloves, 1 tbsp oregano, ½ tbsp cumin, and ⅓ cup stock into a thick purée for Spicy Salmon Dish.
Prepare Green Chile Sauce
- In a large skillet over medium heat, I melt 2 tbsp butter, add 2 tbsp flour, and whisk for 1 minute to form a roux.
- I add the chile purée and 1 cup heavy cream, whisking until boiling.
- I simmer for 5–10 minutes, adding stock if too thick, and season with salt and pepper.
Make Herb Salad
- I slice kernels from the grilled corn, then toss with 5 sliced radishes, ¼ cup cilantro, ¼ cup red onion, and 1 tbsp Italian dressing in a bowl.
- I set it aside.
Broil Salmon
- I preheat the oven to broil. I rub a cast iron skillet with 1 tbsp olive oil, season 2 salmon fillets with salt and pepper, and broil for 3–4 minutes until just cooked (145°F internally).
- I let them rest for 2 minutes.
Cook Rice
- I cook 2 cups rice per package instructions, fluff with a fork, and keep warm.
Assemble and Serve
- For Hatch Chile Fish, I plate a scoop of rice, top with a salmon fillet, spoon over green chile sauce, and add a handful of herb salad.
- I garnish with chicharrón, lime wedges, and cilantro leaves.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 20–30 minutes
- Total Time: 35–50 minutes
- Servings: 2 (1 fillet with sides per serving)
- Calories: ~1100 kcal per serving
- Macros per Serving: 90g carbs, 60g protein, 75g fat, 8g fiber
Variations for Hatch Chile Fish
Try these twists on Hatch Chile Fish:
- White Fish: Swap salmon for cod or halibut for a milder Spicy Salmon Dish.
- Dairy-Free: Use coconut cream instead of heavy cream for the sauce.
- Extra Heat: Add an extra jalapeño or keep all seeds for a spicier kick.
- Veggie Boost: Include grilled zucchini in the herb salad.
- Grain Swap: Serve with quinoa or cilantro-lime rice, inspired by Layla Cooks’ Clam Chowder.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a cool side.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a zesty meal.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty spread.
Storage
I store Hatch Chile Fish with sauce in an airtight container in the refrigerator for up to 3 days, keeping the herb salad separate to stay crisp. For freezing, I store the fish and sauce (not the salad) in a freezer-safe container for up to 2 months. I thaw overnight in the fridge and reheat gently in a covered skillet over medium-low heat, adding a splash of stock if needed, or microwave at 50% power, stirring every 30 seconds. I make fresh herb salad when serving.
Serving Tips
- Presentation: Plate Hatch Chile Fish with vibrant herb salad for a stunning Spicy Salmon Dish.
- Garnish: Top with chicharrón, cilantro, and lime wedges for zest.
- Pairing: Serve with corn tortillas, avocado slices, or Layla Cooks’ Coconut Cooler for balance.
- Portion Size: 1 fillet with rice and salad for a main; halve for a lighter meal.
- Occasions: Ideal for weeknights, dinner parties, or summer gatherings.
FAQs About Hatch Chile Fish
Here are answers to some common questions about Hatch Chile Fish:
Can I use frozen hatch chiles?
Yes, frozen hatch chiles work well for Hatch Chile Fish; thaw before grilling.
What fish can I use instead of salmon?
Cod or halibut are great for a milder Spicy Salmon Dish.
How do I avoid overcooking salmon?
Broil until 145°F internally and rest briefly for tender Hatch Chile Fish.
Can I make the sauce less spicy?
Remove all seeds from chiles or add more cream to mellow Hatch Chile Fish.
Can I prep it ahead?
Make the chile purée and salad a day ahead; broil fish fresh for Hatch Chile Fish.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Hatch Chile Fish is a vibrant, flavorful meal that blends smoky chiles with tender salmon and creamy sauce. Perfect for quick dinners or special occasions, this Spicy Salmon Dish is a crowd-pleaser. Make Hatch Chile Fish, share with friends, and enjoy the bold New Mexican flavors!
Hatch Chile Fish
Ingredients
For the Salmon and Rice:
- 2 salmon fillets 6–8 oz/170–225g each
- 1 tbsp 15ml olive oil
- Salt and black pepper to taste
- 2 cups 400g cooked white rice
For the Green Chile Sauce:
- 3 poblano peppers
- 2 hatch green chiles
- 1 jalapeño pepper
- 2 –3 handfuls fresh cilantro sprigs about ½ cup/10g
- 1 ½ handfuls baby spinach about ¾ cup/15g
- 4 garlic cloves
- 1 tbsp 5g dried oregano
- ½ tbsp 3g ground cumin
- 1 Spanish onion quartered
- ⅓ cup 80ml chicken or vegetable stock
- 1 cup 240ml heavy cream
- 4 tbsp 60g unsalted butter
- 2 tbsp 16g all-purpose flour
For the Herb Salad:
- 2 ears corn husked (or 1 cup/150g frozen corn kernels)
- 5 radishes thinly sliced
- ¼ cup 5g chopped fresh cilantro
- ¼ cup 25g thinly sliced red onion
- 1 tbsp 15ml Italian dressing
For Serving and Garnish:
- Chicharrón pieces optional
- Lime wedges
- Fresh cilantro leaves
Instructions
Grill Peppers and Corn
- I preheat the grill to medium-high. I grill 3 poblano peppers, 2 hatch chiles, 1 jalapeño, and 2 ears corn, turning peppers every 2 minutes for 4 minutes until charred, and corn for 5 minutes per side. I let them cool slightly.
Make Green Chile Purée
- I peel the charred skin from the peppers and chiles, removing stems and some seeds for less heat. In a food processor, I blend the peppers, chiles, 2–3 handfuls cilantro, 1 ½ handfuls spinach, 1 quartered onion, 4 garlic cloves, 1 tbsp oregano, ½ tbsp cumin, and ⅓ cup stock into a thick purée for Spicy Salmon Dish.
Prepare Green Chile Sauce
- In a large skillet over medium heat, I melt 2 tbsp butter, add 2 tbsp flour, and whisk for 1 minute to form a roux. I add the chile purée and 1 cup heavy cream, whisking until boiling. I simmer for 5–10 minutes, adding stock if too thick, and season with salt and pepper.
Make Herb Salad
- I slice kernels from the grilled corn, then toss with 5 sliced radishes, ¼ cup cilantro, ¼ cup red onion, and 1 tbsp Italian dressing in a bowl. I set it aside.
Broil Salmon
- I preheat the oven to broil. I rub a cast iron skillet with 1 tbsp olive oil, season 2 salmon fillets with salt and pepper, and broil for 3–4 minutes until just cooked (145°F internally). I let them rest for 2 minutes.
Cook Rice
- I cook 2 cups rice per package instructions, fluff with a fork, and keep warm.
Assemble and Serve
- For Hatch Chile Fish, I plate a scoop of rice, top with a salmon fillet, spoon over green chile sauce, and add a handful of herb salad. I garnish with chicharrón, lime wedges, and cilantro leaves.
Notes
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