Salmon On Avocado Cream With Salsa Fresca
- 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
- 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.
- 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.
- In a 425F pre-heated oven, roast the salmon for about 15 minutes until done. Cool and then refrigerate.
- Combine all ingredients and refrigerate for about an hour.
- 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.
salmon, eight, limes, salt, peppers, avocados, sour cream, olive oil, salsa, tomatoes, red onion, peppers, cilantro, lime, garlic, salt
Taken from food52.com/recipes/13531-salmon-on-avocado-cream-with-salsa-fresca (may not work)