Smoked Salmon and Poblano Salpicon - Rick Bayless

Name: Smoked Salmon and Poblano Salpicon - Rick Bayless
Ingredients: 8 ounces (3 medium) fresh poblano chiles; 1/2 medium red onion, chopped into 1/4-inch pieces; 4 ounces smoked salmon, (the fully-cooked hot-smoked salmon available widely is good, as is traditional smoked salmon), skin removed, flesh broken into 1/4-inch pieces; 1/2 teaspoon dried oregano, preferably Mexican; 1 to 2 tablespoons fresh lime juice

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Recipe from Season 7, Mexico—One Plate at a Time INGREDIENTS - 8 ounces (3 medium) fresh poblano chiles - 1/2 medium red onion, chopped into 1/4-inch pieces -

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Ingredients

8 ounces (3 medium) fresh poblano chiles
1/2 medium red onion, chopped into 1/4-inch pieces
4 ounces smoked salmon, (the fully-cooked hot-smoked salmon available widely is good, as is traditional smoked salmon), skin removed, flesh broken into 1/4-inch pieces
1/2 teaspoon dried oregano, preferably Mexican
1 to 2 tablespoons fresh lime juice