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@...

Converted by MM_Buster v2.0l.

Related recipes