- 4 (6-ounce) salmon fillets
- Vegetable oil
- 4 sprigs lemon grass
- 4 cups fish stock
- 2 avocados, peeled and diced
- 1 tablespoon chopped chives
- 1 pound cooked crab meat
- 12 ounces heirloom tomatoes, halved
- 1 lime, juiced
Preheat oven to 350 degrees F.
Begin by taking each salmon fillet, wrapping them around, and tying them with some kitchen twine. In a hot saute pan, sear the salmon fillets on 1 side, until crisp and golden brown. Flip the fillets onto the other side and place in the oven for 5 minutes.
To make the avocado sauce, steep the lemon grass in fish stock and simmer on low heat for 30 minutes to infuse the flavor. Remove the lemon grass from the stock and discard. Place the stock in a blender, add the diced avocados, and blend until smooth. Lastly, add the chives for color and flavor.
In a medium size bowl, combine the crabmeat, halved tomatoes, and lime juice. Toss lightly and set aside.
To serve, place the salmon fillets in the center of each plate. Place a spoonful of the crab salad on the side and drizzle the avocado sauce around the plate.