• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, B12, C, D, E
MineralsSelenium, Copper, Natrium, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 4 (6-ounce) salmon fillets

  3. Pinch salt

  4. Pinch white pepper

  5. 4 shallots, minced

  6. 1 cup strong brewed peaberry roast

  7. 1 cup whipping cream

  8. 2 tablespoons almond liqueur

  9. 4 tablespoons Avocado Butter, recipe follows

  10. 2 tablespoons chopped sun-dried tomato, packed in oil

  11. Salt and freshly ground black pepper

  12. Thinly sliced avocado and salmon roe, for garnish, optional

  13. 1 small ripe avocado, peeled, seeded, and diced

  14. 1/2 lime, juiced

  15. 1/4 pound unsalted butter

  16. 1 1/2 teaspoons Worcestershire sauce

  17. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Heat a saute pan over medium-high heat. Add the oil. Season the salmon on both sides with salt and pepper. Saute for 3 to 4 minutes on each side. Set aside and keep warm.

  2. For the sauce: In saucepan, add the shallots and coffee and reduce down to 1/4. Add cream and reduce until it thickens. Strain the sauce, and add the amaretto, avocado butter, and tomato. Whisk until fully incorporated. Season to taste.

  3. To serve: Sauce the plate, and lay the salmon in the center of the plate. You may garnish this dish with 3 to 4 pieces of thin fan sliced avocado and salmon roe.

  4. Puree avocado and lime juice in food processor. Add butter, Worcestershire sauce, salt and pepper until fully incorporated.


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