Courtesy Kim Solano, The Haute Enchilada, Moss Landing
Named for Solano’s mother-in-law, this dish is a light, healthful and delicious twist on chile rellenos. Use fresh or canned wild salmon or albacore or your favorite other fish to stuff the chiles. Solano cans her own local wild salmon and albacore, adding Himalayan salt and 2 chipotle chiles per jar of fish. Just remember to start preparing this recipe the day before; you’ll want the vegetables to pickle overnight.
Serves 6 to 8
For the pickled vegetables:
½ head of cauliflower, broken into florets
½ head white cabbage, sliced
1 large carrot, sliced
½ yellow onion, thinly sliced
½ cup apple cider vinegar
¼ cup water
½ teaspoon sea salt
1 tablespoon fresh or dried oregano
For the chiles:
6–8 chile poblanos
Fresh wild or canned salmon, albacore or other fish of your choice, 4–6 ounces per chile
For the bed of grains:
1 cup black rice
1 cup brown rice
1 cup quinoa
1 cup raisins
¾ cup crumbled feta
12 leaves of kale, sliced
For the dressing:
5 tablespoons olive oil
3 tablespoons lemon juice, freshly squeezed
1 tablespoon Dijon mustard
Sea salt and pepper, to taste
For the garnish:
Organic Greek yogurt
One day ahead: Make pickled vegetables by combining the cauliflower, cabbage, carrot, onion, vinegar, water, oregano and ½ teaspoon sea salt. Cover and refrigerate overnight.
Prepare the chiles: Roast the chiles over an open fire. Once charred, place in a paper bag and set aside. Remove from bag and remove skin. Make an incision halfway down one side, just enough to clean it out and remove veins and seeds. Stuff each poblano with your favorite fish.
Make the bed of grains: Toast the three grains together in a pan with a little coconut oil. Boil 6 cups water with sea salt, add rice and bring to boil. Cover then simmer until done. Set aside to cool.
For the dressing: Whisk lemon juice, olive oil and Dijon mustard, salt and pepper to taste. Toss with rice and kale.
Set stuffed chile on mound of grain mixture and top with the pickled vegetables.
Finish with a generous dollop of organic Greek yogurt and a small handful of toasted almonds.