Recipe courtesy of Stanley Kimura
Saute Salmon with Kona Coffee, Sundried Tomato, and Avocado Cream Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 980
- Total Fat
- 84
- Saturated Fat
- 34
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 39
- Cholesterol
- 221
- Sodium
- 908
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
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:
- Puree avocado and lime juice in food processor. Add butter, Worcestershire sauce, salt and pepper until fully incorporated.