During our trips to Mexico, we have always enjoyed having seafood cooked with local preparations. Not all food in Mexico is spicy and this recipe isn’t overly spicy, but it does have a little bit of heat. Although you can certainly use a fish other than salmon, we found that salmon was able to hold up to the bold taste of the creamy pepper sauce. We have often made a hollandaise sauce to go with salmon, but using the peppers provides a different alternative. With the summer months coming, the salmon could also be grilled instead of pan-seared, but pan-searing it does create a nice and crispy skin. We found this dish to be extremely delicious and relatively simple to make. It is also the type of dish that can be made for a more formal occasion or a simple weeknight dinner.
Blistered Anaheim Peppers
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