Oven Poached Salmon with Hatch Chilis

It's that time of the year again!  Hatch green chiles are roasting at many southwestern  Farmer's Markets and here's a very tasty, heart healthy salmon recipe to try.  Spoiler alert: it is spicy so those with mild palates need not apply!

Are you aware that there is more than twice as much vitamin C in chili peppers as in oranges?  Chiles are packed with many other nutrients such as calcium, iron, phosphorous, potassium, vitamins A, B12, b6, niacin, lysine...the list goes on.  The compound capsaicin, found in chili peppers which is responsible for chili's heat, may help relieve joint and muscle pain AND by triggering a thermodynamic burn in the body, capsaicin speeds up our metabolism enabling us to burn more calories!

Ingredients:
1 lb salmon
2 large roasted hatch chiles, skin and stems removed
1 cup Daiya jalapeno shreds (or any shredded cheese alternative)
1 cup green chili salsa
Salt/pepper to taste or for more heat Southwestern seasoning blend (I like Mrs. Dash Southwest chipotle seasoning blend)

Directions:
Season salmon or both sides with salt and pepper or a Southwestern seasoning blend.  Place salmon filet into shallow casserole dish.  Layer cheese alternative over salmon, then top with chiles. Spread salsa over top and sides then cover dish with foil or lid and bake for 25-30 minutes at 350 degrees or until salmon is tender and flaky.