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

Deselect All

4 tablespoons olive oil

Four 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