Pan-Seared Salmon Fillet with Avocado Cream Sauce

Ready in 1h

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1/3 c Heavy cream
2 ts Chives; Chopped
1 pn Salt
1 avocado; Ripe, skin, seed Diced in 1/4" pieces
2 7-oz fillets Salmon
1/4 c tomatoes, fresh; Diced
3 tb Shallots; minced
1/2 ts Chili powder
1 pn Cayenne pepper
2 tb olive oil
1 c Dry white wine
1/4 ts Ground cumin
1/2 ts Coarse black pepper
2 Garlic; minced
Salt; to taste
2 tb White wine vinegar
Lemon; (juice of)

Original recipe makes 2



Salmon Preparation: Combine garlic, chives, pepper, chili powder, cumin and cayenne. Rub over fish, cover and refrigerate for up to four hours. Place fillets in hot skillet and sear on one side, about three to four minutes. Using a spatula, flip fish over and sear the other side, about two to three minutes. Cream Sauce Preparation: In a small saucepan over high heat, bring wine, vinegar, lemon juice and shallots to a boil. Reduce liquid by three-fourths. Transfer reduced liquid to a blender or food processor, add remaining ingredients except salt, and process until smooth. Return to saucepan and cook until creamy consistency. Season with salt. Serve with sauted bell peppers. Serves 2. Comments: To ripen avocados, place them in a paper bag at room temperature for two to five days. Adding an apple or a banana to the bag will accelerate ripening. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 129 Formatted for MasterCook by Nancy Berry -

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