Hey there Masset Chefs!
I did not realize how good of a combo salmon and avocado was until very recently. I made this dish on my sister's 25th birthday and the family loved it. Even my dad, who can be a picky eater, from time to time, couldn't help to get seconds! Trust me it's so easy to ;;;make that you will not realized the time going by.
Nutritional Fact: Wild caught salmon has a healthier ratio of anti-inflammatory omega-3 fats to inflammatory omega-6 fats, as well as an overall better nutritional profile.Farmed salmon is not sustainable and may harm the environment by spreading disease to wild-caught fish and encouraging over fishing. So, choose your salmon well!
INGREDIENTS
Pan-seared Salmon
4 wild caught salmon fillets
Salt and pepper, to season
1 tablespoon Soumbedioune
1 tablespoon Piri Piri
1/2 teaspoon Yassa Much
2 tablespoons butter or 4 tablespoon Olive Oil
4 cloves garlic, finely chopped or minced
4 tablespoons honey
1 tablespoon water
2 teaspoons soy sauce
2 tablespoon fresh squeezed lemon juice, (plus extra to serve)
2 tablespoon sesame seeds
Lemon wedges to serve
Creamy Avocado Sauce
2 ripe avocados
1 cup cilantro, packed
1 medium white onion, chopped
2 garlic clove, minced
Juice from 2 limes
1 jalapeño (deseeded for less heat)
1/2 teaspoon Soumbedioune
1 cup of milk (2% will do but you can use any, really!)
INSTRUCTIONS
Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat.
Wash salmon then season salmon with the spices and 1 tablespoon lime juice, then set aside.
Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavors to heat through and combine. Add in the other tablespoon of lemon juice; stir well to combine all of the flavors together.
Reduce the heat and add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 4-5 minutes or until you have a nice golden color, while basting the tops with the pan juices. Then turn over to give some heat the top part as well. Add salt and pepper, to taste (if desired).
Meanwhile, make your avocado sauce by adding all ingredients to a blender or food processor and blend until smooth. If it's too thick, add warm water, 1 tablespoon at a time.
Optional -- Add the lemon wedges around the salmon (adds a stronger lemon taste). Baste salmon one more time then transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
To serve, sprinkle the sesame seeds on top, drizzle with the creamy avocado sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or with a salad.
As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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