Salmon with chili and avocado
We already had the recipe for grilled salmon, but if you’re a fan of this delicious fish, you will be glad a new recipe, which is prepared in a jiffy, well, almost.
To stock the right ingredients, and get in the kitchen.
For the cream:
½ Avocado, peeled and pits;
2 tbsp sour cream;
2 tbsp fresh lime juice (juice of 1 lime);
1 clove of garlic;
¼ Tbsp. fresh parsley;
¼ Tsp salt.
2 tbsp brown sugar;
1 sec. L. chili powder;
½ Tsp salt;
pinch of Cayenne pepper;
400-500 g salmon fillet (2 piece);
2 tbsp olive oil;
1 lime, thinly sliced.
1. In a blender mix avocado, sour cream, lemon juice, garlic, herbs, salt until then, until the cream becomes homogeneous. The consistency should be like thick and fluid dough. If necessary, add a teaspoon or two of water.
2. In a small bowl, combine brown sugar, chili powder, salt and Cayenne pepper. Put the salmon on a work surface and evenly sprinkle with the mixture, rubbing it from all sides.
3. In a large saucepan over medium heat, heat 1 tablespoon of oil. Add salmon fillets and cook until then, until they begin to blacken, about 4 minutes. Turn fillet and cook another 4 minutes. Put it on the plate. Add the second tablespoon of oil and cook exactly the same the second piece of salmon, fish ready again put it on the plate. Do the same with limes, only cooking time — 30 seconds on each side.
4. For each serving of salmon 2 tablespoons cream and caramelicious wedge of lime.
That’s all business. To eat this dish is best until it gets cold. Bon appétit, dude!