I didn’t preheat the oven to broil so the peppers did not get charred enough. Ended up just putting the peppers directly onto my gas stove until they burned lol. Still wasn’t easy to peel! Reduced the recipe to 4 servings and it worked well (.5 cup broth in the pepper mix, 1 cup in the rice). Went well with tamales and beans 🤤
Used baby spinach, added extra dill. Could probably cut down the amount of pasta, maybe somewhere between a quarter and a third. Maybe more black pepper.
Flavors are great - the lemon zest and honey cut the chili crisp. I might use smaller pan next time so the salmon is evenly coated with crisp. But this is a keeper!
