August is one of the most awesome months of the year! Never mind the sizzle of 100 degrees outside or the bittersweet emotions of back-to-school . . . . it’s freakin’ Hatch green chile season, baby!
Central Market invited me to celebrate at their Hatch Chile Festival (running until August 22, 2017) and share my love for this famed pepper hailing from New Mexico. Oh, you KNOW I was into this invitation like a salty tortilla chip in hot salsa! I tasted, I learned tips & techniques, I took home fresh Hatch and packaged products, and today I’m sharing all that and 101 Ways to Enjoy Hatch Green Chile Now & All Year!
It’s that time of year – Hatch Green Chile Season! I’m sure I’ll have several new recipe creations to share with you, but let me start off the Hatch love fest with three delicious dinner ideas using fish and Hatch green chile. The first is a brand new recipe of mine – Hatch Green Chile Salmon Cakes with Summer Veggie Saute! If you have dietary needs, this recipe is Paleo friendly, gluten-free, dairy free and low carb.
There are fire-roasted Hatch chiles in the patties and also a delicious sauce stirred into the veggie saute. I’ve made Hatch sauces from scratch before, but the Green Chile Anytime Sauce from Stubbs BBQ Sauces was awesome and had all that familiar flavor of Hatch, lime and garlic – it’s quite spicy, which my husband and I love! It’s perfect for a sauce, marinade or dip! I was sent bottles of the Anytime Sauces to experiment with, and I love them — check out their entire line of Anytime Sauces that also includes Sweet Black Pepper and Texas Sriracha versions. Yeehaw!
I can’t help but blog about Hatch Green Chiles all I can each year during their short August to early September season. These Hatch salmon cakes aren’t the first time I’ve paired up fish with the chile pepper – my Hatch Green Chile Trout is a personal favorite for quick-to-fix, one skillet meals (I keep a stash of roasted chiles in the freezer at all times).
Hatch Green Chile Salmon Cakes with Summer Veggie Saute
Prep Time
15mins
Cook Time
12mins
Total Time
27mins
Spice up a healthy fish dinner with the amazing flavor of Hatch green chiles and get out of your salmon rut!
Course:
Main Dish
Cuisine:
American, Southwestern
Servings: 4servings
Ingredients
1 1/4cupfresh wild salmon, coarsely chopped
1/2cupminced roasted, peeled and seeded hatch green chiles
2tablespoons chopped green onions
2 teaspoonsminced garlic
1/2 teaspoon salt
1/2teaspoonground black pepper
1 largeeggg, lightly beaten
6tablespoonsalmond mealdivided
4 tablespoons olive oildivided
1 1/2poundszucchini, sliced into 1/3” discs and quartered
1pintgrape tomatoes, halved
1/2 cupStubbs Everyday Hatch Green Chile Sauce
2 tablespoons chopped green onions
Instructions
In medium bowl, mix together salmon, chiles, green onions, salt and pepper until combined. Next stir in egg and ¼ cup of almond meal.
Form salmon mixture into four 1-inch thick patties; sprinkle remaining 2 tablespoons almond meal over each patty, lightly pat down. Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. Transfer patties to paper towels to cool off a bit while cooking veggies.
Heat remaining 2 tablespoons olive oil in same skillet. Add zucchini and sauté for 3 to 4 minutes or until starting to soften, but not getting soggy. Add halved tomatoes and continue to cook, stirring, for another 1 minutes. Add hatch green chile sauce and stir for a few more minutes until heated. Stir in 2 tablespoons of green onions.
To serve, place mound of veggies on plate and top with salmon cake. Drizzle with additional Hatch sauce if desired.
