Salmon On Avocado Cream With Salsa Fresca

  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.

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)

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