Salmon with poblano spinach sauce

Microwave the spinach a couple of minutes to wilt, with a few holes poked in the cover.

Roast the poblanos directly over the highest flame, turning, until blackened and blistered all over. Cover in a bowl with a kitchen towel and steam a few minutes to soften the skin.

Rub off the blackened skin, tear open, pull out the seed pod and rinse off stray seeds and skin.

Saute halved garlic cloves in a little olive oil until brown.

In a blender combine the milk with 1 to 2 tablespoons masa harina (2 here), the poblanos and the browned garlic; blend.

Salt the salmon and cook it in the skillet; keep warm in a very low oven.

In the same pan, whisk the poblano puree to a simmer and simmer about 5 minutes.

Break the wilted spinach into the sauce, stir and return to a simmer, about a minute, until heated through. Spoon over the salmon.