Chilean Salmon With Avocado Cream Sauce Recipes

Steps:

• Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
• Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
• While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• On the prepared baking sheet, rub the salmon with the garlic, olive oil, salt, pepper, and paprika.
• Bake for 10-12 minutes, until cooked through.
• Make the avocado topping: In a small bowl, gently mix together the avocado, red onion, cilantro, olive oil, salt, pepper, and lime juice. Don't overmix or you'll break down the avocado.
• Spoon the avocado topping over the salmon.
• Enjoy!

Steps:

• Place salmon fillets on a plate, squeeze lemon juice over salmon and allow to sit for five to ten minutes. Sprinkle filets with salt and pepper just prior to cooking. In a good quality heavy sauce pan, heat the olive oil over high heat until hot but not smoking, swirling the olive oil to evenly distribute. Add the salmon and allow to cook until golden brown before carefully flipping, about 4 minutes. Cook on the other side until cooked through. In a food processor add the sauce ingredients and puree until smooth. Add salmon to plates, top with sauce.