Recipe courtesy of Stanley Kimura

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

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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:

  1. Puree avocado and lime juice in food processor. Add butter, Worcestershire sauce, salt and pepper until fully incorporated.
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