Lynn's Seared Salmon Avocado Cream Sauce
2 x Salmon fillets - (6 to 8 oz ea) skin removed
2 x Garlic cloves minced
2 tsp Chopped chives
1/2 tsp Coarse black pepper
1/2 tsp Chili powder
1/4 tsp Ground cumin
1 pch Cayenne pepper
2 tbl Olive oil
Salt to taste
1/4 cup Diced fresh tomatoes
FOR AVOCADO CREAM SAUCE
1 cup Dry white wine
2 tbl White wine vinegar
Juice of 1 lemon
3 tbl Minced shallots
1 x Ripe avocado skin, seed removed,
diced in 1/4" pieces
1/3 cup Heavy cream
1 pch Salt
Method :
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.