Author Notes
We love our salmon cool or at room temperature...Cook it early in the day and then serve it up on a warm summer evening. This one brings a little warmth to the tongue. —inpatskitchen
Ingredients
- The salmon and avocado cream
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4
six to eight ounce, boneless, skinless salmon fillets
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2
limes
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1 tablespoon
salt, divided
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3 jalapeño peppers, seeded
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2
medium avocados
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1/2 cup
sour cream
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1/4 cup
half and half
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Olive oil for brushing the baking dish
- Salsa Fresca and Service
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2 cups
seeded, cored and finely diced tomatoes
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1 1/2 cups finely diced red onion
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3
finely diced jalapeño peppers, seeded
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1/2 cup
minced cilantro
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Juice of one lime
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1
minced garlic clove
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Salt and pepper to taste
Directions
- The salmon and avocado cream
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First prep the salmon by brushing a little olive oil on the bottom of a 9 x 13 inch baking dish. Place the salmon fillets in and sprinkle with the juice of one lime,half the salt and one finely diced jalapeno. Cover and refrigerate for about 30 minutes.
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Meanwhile make the avocado cream by placing 2 chopped jalapenos, the avocado meat, the juice of the second lime, 1 1/2 teaspoons salt, the sour cream and the half and half in the bowl of a mini processor and process until smooth. Cover with plastic wrap by placing the film directly on the cream and refrigerate. NOTE: I seed the jalapeños.
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In a 425F pre-heated oven, roast the salmon for about 15 minutes until done. Cool and then refrigerate.
- Salsa Fresca and Service
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Combine all ingredients and refrigerate for about an hour.
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When ready to serve spread 1/4 of the avocado cream on a dinner plate, place a salmon fillet on the cream and spoon some of the salsa over. Repeat 3 more times.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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