Spicy Salmon with Grilled Jicama Tostadas & Poblano Peppers

Ingredients:
4 6oz pieces of Atlantic salmon, skin removed
1 tbsp. ancho chile powder
1 tbsp. Chili Sauce
1 tbsp. EVO
2 tbsp. fresh lime juice
3 garlic cloves, minced
1 hot pickled cherry pepper, stem and seeds remove, minced
1 tbsp. brine from the pickled cherry jar
1 small Jicama, cut into thin slices
2 tbsp. Olive Oil
Salt & Pepper
2 Poblano Peppers
Chopped Cilantro, Limes & Paleo Sour Cream for serving

Instructions:

For the Salmon:

1. In a small bowl, whisk the ancho chili powder, chili sauce, extra virgin olive oil, fresh lime juice, garlic clones, and minced cherry pepper with all of the remaining ingredients except the salmon
2. Reserve ¼ cup of the marinade for serving
3. Coat the salmon in the remaining marinade and add it to a baking dish
4. Refrigerate for 1 hour
5. Heat your grill to medium heat
6. Grill the salmon fillets for 3-4 minutes per side, or until cooked through
7. Serve salmon with reserved marinade

For The Grilled Jicama Tostadas:

1. Prepare your grill for high heat
2. Peel and cut into ½” thick slices
3. Coat in olive oil and a sprinkle of salt
4. Grill for 4-5 minutes on each side, or until tender and grill marks form.

For the Poblanos:

1. Set your oven to broil
2. Line baking sheet with parchment paper
3. Coat peppers in olive oil
4. Line them up on the baking sheet
5. Broil for about 5 minutes, or until the skin gets a little charred
6. Remove from the oven

Serve Salmon & Poblano Peppers with Jicama tostadas, lime wedges, and paleo sour cream (or regular sour cream)

Recipe adapted from Food & Wine's Deviled Salmon