Saute Salmon with Kona Coffee, Sundried Tomato, and Avocado Cream Sauce

• 4 tablespoons olive oil
• 4 (6-ounce) salmon fillets
• Pinch salt
• Pinch white pepper
• 4 shallots, minced
• 1 cup strong brewed peaberry roast
• 1 cup whipping cream
• 2 tablespoons almond liqueur
• 4 tablespoons Avocado Butter, recipe follows
• 2 tablespoons chopped sun-dried tomato, packed in oil
• Salt and freshly ground black pepper
• Thinly sliced avocado and salmon roe, for garnish, optional
• 1 small ripe avocado, peeled, seeded, and diced
• 1/2 lime, juiced
• 1/4 pound unsalted butter
• 1 1/2 teaspoons Worcestershire sauce
• Salt and pepper

1. Heat a saute pan over medium-high heat.
2. Add the oil.
3. Season the salmon on both sides with salt and pepper.
4. Saute for 3 to 4 minutes on each side.
5. Set aside and keep warm.
6. For the sauce: In saucepan, add the shallots and coffee and reduce down to 1/4.
7. Add cream and reduce until it thickens.
8. Strain the sauce, and add the amaretto, avocado butter, and tomato.
9. Whisk until fully incorporated.
10. Season to taste.
11. To serve: Sauce the plate, and lay the salmon in the center of the plate.
12. You may garnish this dish with 3 to 4 pieces of thin fan sliced avocado and salmon roe.
13. Puree avocado and lime juice in food processor.
14. Add butter, Worcestershire sauce, salt and pepper until fully incorporated.

olive oil, salmon fillets, salt, white pepper, shallots, peaberry roast, whipping cream, almond liqueur, avocado butter, tomato, salt, avocado, avocado, lime, butter, worcestershire sauce, salt

Taken from www.foodnetwork.com/recipes/saute-salmon-with-kona-coffee-sundried-tomato-and-avocado-cream-sauce-recipe.html (may not work)