Salmon On Avocado Cream With Salsa Fresca Recipe

Name: Salmon On Avocado Cream With Salsa Fresca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The salmon and avocado cream; 4 six to eight ounce, boneless, skinless salmon fillets; 2 limes; 1 tablespoon salt, divided; 3 jalapeno peppers, seeded; 2 medium avocados; 1/2 cup sour cream; 1/4 cup half and half; Olive oil for brushing the baking dish; Salsa Fresca and Service; 2 cups seeded, cored and finely diced tomatoes; 1 1/2 cups finely diced red onion; 3 finely diced jalapeno peppers, seeded; 1/2 cup minced cilantro; Juice of one lime; 1 minced garlic clove; Salt and pepper to taste

Servings: persons

The salmon and avocado cream
4 six to eight ounce, boneless, skinless salmon fillets
2 limes
1 tablespoon salt, divided
3 jalapeno peppers, seeded
2 medium avocados
1/2 cup sour cream
1/4 cup half and half
Olive oil for brushing the baking dish
Salsa Fresca and Service
2 cups seeded, cored and finely diced tomatoes
1 1/2 cups finely diced red onion
3 finely diced jalapeno peppers, seeded
1/2 cup minced cilantro
Juice of one lime
1 minced garlic clove
Salt and pepper to taste

1
First prep the salmon by brushing a little olive oil on the bottom of a 9 x 13 inch baking dish. Place the salmon fillets in and sprinkle with the juice of one lime,half the salt and one finely diced jalapeno. Cover and refrigerate for about 30 minutes.
2
Meanwhile make the avocado cream by placing 2 chopped jalapenos, the avocado meat, the juice of the second lime, 1 1/2 teaspoons salt, the sour cream and the half and half in the bowl of a mini processor and process until smooth. Cover with plastic wrap by placing the film directly on the cream and refrigerate. NOTE: I seed the jalapenos.
3
In a 425F pre-heated oven, roast the salmon for about 15 minutes until done. Cool and then refrigerate.
4
Combine all ingredients and refrigerate for about an hour.
5
When ready to serve spread 1/4 of the avocado cream on a dinner plate, place a salmon fillet on the cream and spoon some of the salsa over. Repeat 3 more times.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: The salmon and avocado cream, 4 six to eight ounce, boneless, skinless salmon fillets, 2 limes, 1 tablespoon salt, divided, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon On Avocado Cream With Salsa Fresca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions