Sprinkle the salmon with cumin, garlic powder, salt, pepper, and chili powder.
Over medium high heat, sear the salmon on each side for 5-7 minutes.
Remove and set aside.
In the same skillet, add 1 tablespoon of olive oil and the diced shallot and poblano pepper.
Sautée for 3-5 minutes until tender.
In the food processor add the yogurt, cilantro, pepper jack, garlic, and the poblano mix.
Blend until smooth, about 1 minute.
Pour the sauce over the salmon and top with your choice of salsa.