Pan-seared Salmon Fillet With Avocado Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Garden2 | 2 | Servings | |
INGREDIENTS
| === FOR THE SEARED SALMON | ||
| === | ||
| 2 | Salmon fillets -, 6 to 8 oz | |
| ea skin removed | ||
| 2 | Garlic cloves, minced | |
| 2 | t | Chopped chives |
| 1/2 | t | Coarse black pepper |
| 1/2 | t | Chili powder |
| 1/4 | t | Ground cumin |
| 1 | pn | Cayenne pepper |
| 2 | T | Olive oil |
| Salt, to taste | ||
| 1/4 | c | Diced fresh tomatoes |
| === FOR AVOCADO CREAM SAUCE | ||
| 1 | c | Dry white wine |
| 2 | T | White wine vinegar |
| Juice of 1 lemon | ||
| 3 | T | Minced shallots |
| 1 | Ripe avocado, skin seed | |
| removed | ||
| Diced in 1/4" pieces | ||
| 1/3 | c | Heavy cream |
| 1 | pn | Salt |
INSTRUCTIONS
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@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 250
Total Fat: 28.5g
Cholesterol: 54.3mg
Sodium: 369.2mg
Potassium: 306.6mg
Carbohydrates: 12.7g
Fiber: <1g
Sugar: 2.7g
Protein: 2g