Pan-Seared Salmon with Creamy Avocado Sauce

Many moons ago, Patty and I had a salmon dish at a local Boston restaurant that was topped with a creamy avocado based sauce. I tried to recreate a similar sauce later at home with several variations of avocado, cream, yogurt, and ranch dressing, but nothing was quite right. It tasted artificial and gross—so I shelved the idea.

Fast forward nearly two years later when I stumbled upon a creamy avocado pasta that consisted of well, pasta, and a creamy sauce made with avocado, garlic, basil, lemon, and olive oil (affiliate link). The dish was fantastic (more on this later), but the creamy avocado sauce? It was the answer to the equation I was looking for.

Enter pan-seared salmon with creamy avocado sauce.

Ingredients:

• 4 6-8 ounce salmon filets, skin removed
• 2 tablespoons olive oil (affiliate link)
• salt and pepper, to taste
• fresh minced basil, for garnish
• lemon wedges, for serving

creamy avocado sauce

• 1 ripe avocado, halved, seeded and peeled
• 1/4 cup fresh basil leaves
• 1 clove garlic
• 1 tablespoon freshly squeezed lemon juice (half a lemon)
• 1/4 cup olive oil (affiliate link)
• 1/4 light cream or half and half
• salt and pepper to taste

Instructions:

1. Combine creamy avocado sauce ingredients in a blender, blend until smooth and creamy, set aside.
2. ...............................

for full recipes please see : kitchenswagger.com

Share this post