Pan-seared salmon fillet with avocado cream sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === FOR THE SEARED SALMON === | ||
| 2 | Salmon fillets - (6 to 8 oz ea); skin removed | |
| 2 | Garlic cloves; minced | |
| 2 | teaspoons | Chopped chives |
| ½ | teaspoon | Coarse black pepper |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Ground cumin |
| 1 | pinch | Cayenne pepper |
| 2 | tablespoons | Olive oil |
| Salt; to taste | ||
| ¼ | cup | Diced fresh tomatoes |
| === FOR AVOCADO CREAM SAUCE === | ||
| 1 | cup | Dry white wine |
| 2 | tablespoons | White wine vinegar |
| Juice of 1 lemon | ||
| 3 | tablespoons | Minced shallots |
| 1 | Ripe avocado; skin, seed removed, | |
| Diced in 1/4\" pieces | ||
| ⅓ | cup | Heavy cream |
| 1 | pinch | Salt |
Directions
Salmon Preparation: Combine garlic, chives, pepper, chili powder, cumin and cayenne. Rub over fish, cover and refrigerate for up to four hours. Place fillets in hot skillet and sear on one side, about three to four minutes.
Using a spatula, flip fish over and sear the other side, about two to three minutes. Cream Sauce Preparation: In a small saucepan over high heat, bring wine, vinegar, lemon juice and shallots to a boil. Reduce liquid by three-fourths. Transfer reduced liquid to a blender or food processor, add remaining ingredients except salt, and process until smooth. Return to saucepan and cook until creamy consistency. Season with salt. Serve with sauted bell peppers. Serves 2.
Comments: To ripen avocados, place them in a paper bag at room temperature for two to five days. Adding an apple or a banana to the bag will accelerate ripening.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 129 Formatted for MasterCook by Nancy Berry - cwbj78a@...
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