Chilean Salmon With Avocado Cream Sauce Recipe

Name: Chilean Salmon With Avocado Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Salmon; 4, 3oz salmon fillets; 1 lemon; 1 to 2 tsp salt; 1 to 2 tsp pepper; 3 tbs olive oil; The Avocado Cream Sauce; 1 large avocado (about 2/3 cup); 2 tbs lemon juice; 1 tbs chopped shallots; 1/3 cup coconut water; pinch cayenne; pinch chili powder; pinch smoked paprika; 1/4 tsp cumin; 2 tsp white wine vinegar; 1 tbs olive oil; 1 tbs chopped chives

Servings: persons

The Salmon
4, 3oz salmon fillets
1 lemon
1 to 2 tsp salt
1 to 2 tsp pepper
3 tbs olive oil
The Avocado Cream Sauce
1 large avocado (about 2/3 cup)
2 tbs lemon juice
1 tbs chopped shallots
1/3 cup coconut water
pinch cayenne
pinch chili powder
pinch smoked paprika
1/4 tsp cumin
2 tsp white wine vinegar
1 tbs olive oil
1 tbs chopped chives

1
Place salmon fillets on a plate, squeeze lemon juice over salmon and allow to sit for five to ten minutes. Sprinkle filets with salt and pepper just prior to cooking.
2
In a good quality heavy sauce pan, heat the olive oil over high heat until hot but not smoking, swirling the olive oil to evenly distribute.
3
Add the salmon and allow to cook until golden brown before carefully flipping, about 4 minutes. Cook on the other side until cooked through.
4
In a food processor add the sauce ingredients and puree until smooth.
5
Add salmon to plates, top with sauce.

1123

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: The Salmon, 4, 3oz salmon fillets, 1 lemon, 1 to 2 tsp salt, and more.

Yes, Chilean Salmon With Avocado Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilean Salmon With Avocado Cream Sauce

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