serves 2 adults for dinner 1 pound boneless, skinless salmon, cut into 4 pieces 4 poblano peppers, roasted (canned is fine!) 4 slices jack or queso fresco cheese Enchilada or hot sauce First things first, get your peppers ready. If you're using fresh peppers, grill or broil until charred evenly (15 minutes). If you're using canned, remove them from the juice and set them aside for a moment to drain. Slice your pepper down the side and remove the stem and seeds. Stack your salmon and cheese inside the pepper and sort of wrap them up. Repeat x 3 and then place them on a foil covered baking dish and top with a wee bit more cheese. Bake at 350 for about 20 minutes and serve with a splash of enchilada sauce and a side of rice or refried beans. Enjoy!