Saute Salmon with Kona Coffee, Sundried Tomato, and Avocado Cream Sauce

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

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
  • Avocado Butter:
  • 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
  • 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.

  • 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.

  • 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.

Avocado Butter:
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