Saute Salmon with Kona Coffee, Sundried Tomato, and Avocado Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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. Avocado Butter:
5. Puree avocado and lime juice in food processor. Add butter, Worcestershire sauce, salt and pepper until fully incorporated.
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