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.

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.

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.

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.

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.

I cook 2 cups rice per package instructions, fluff with a fork, and keep warm.

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.