Day 17: Pan-Grilled Salmon with Poblanos, Corn, & Onion

Salmon is definitely one of my favorite fish, and this is one of my favorite ways to have it.  It is so non-traditional and unexpected, but so delicious!  It has quickly become a family favorite--even Abby loves it!

Pan-Grilled Salmon with Poblanos, Corn, & Onion
(these are the quantities we use for our family...)
1-2 salmon filets (I ask for about 1 lb or less of salmon at the seafood counter)
1/2 an onion, chopped
1 poblano pepper, sliced
1 clove of garlic, minced
1/2 - 1 cup frozen corn
1/2 - 1 cup sour cream or plain Greek yogurt
salt, pepper

Start by searing the salmon in a buttered skillet.  Sprinkle salt and pepper on the flesh of the salmon and start grilling on the flesh side.  You may flip it once and place it in a 300* oven to finish it off.  (I like to do it that way so it's out of the way, but you can also grill it totally on the stove if you want, as long as you're careful not to burn it.  Salmon should be prepared 90/10, meaning, 90% of the time it should cook on the skin side, and only 10% of the time on the flesh side.  Unlike other meats or fish where you can cook them 50/50 on either side.  Start it on the flesh side, and once it's golden-brown on that side, flip it and let it finish cooking totally on the skin side.)
Before cooking the pepper, place the slices in a bowl of water and microwave for about 1 minute.  This will soften the pepper and remove some of it's spice.  Poblanos are pretty waxy and can pack a lot of heat--the microwave will take some of the edge off.  Get the onions cooking over medium-high heat in a skillet.  When translucent, add the pepper slices and the garlic.  Cook for about 1-2 minutes.  Add the corn and about 1/4 cup of water.  The water will help soften and cook the vegetables.  Cook for another minute or two.  Turn off the heat and add the sour cream or yogurt.  Mix well to combine.  Season with salt and lots of black pepper.  Plate the sauce first then top with the salmon.  Serve with wild rice.