Place poblanos on a baking tray and add to a 400 degree oven. Roast for approximately 15 minutes turning a couple of times through the cooking process. Remove from the oven and stick in either a paper bag or a container with a cover. Let steam for 15 - 20 minutes. Finish by peeling off the exterior skin and do a rough chop.

Begin heating your cast iron pan on medium high heat. Next, pat dry the salmon filets. Generously apply the spices. Now add the oil to the pan and heat until it begins smoking. Once smoking, add the fish. Cook flesh side down (if you have salmon with skin on it) for 2 minutes. Flip to skin side down and place in a 325 degree oven cooking for 10 - 12 minutes. The best way to test for doneness is to poke the salmon with your finger. It should have a little give. If it has a lot of give, it is still pretty raw in the center. If it is real firm, you probably overcooked it.

Remove from the oven and let rest for a few minutes. To serve, place over Mexican rice. Then top it with some of the roasted poblanos and drizzle the crema.

Enjoy!