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Chilean Salmon with Avocado Cream Sauce

05.12.2012 28 Comments

I’ve always wanted to go to Chile. Since I started traveling, I’ve had a deep love for Spanish speaking countries, I want to visit them all. Although, other than language, they seem to have little in common. Other than maybe a shared love of food and family.

I spent some time in Spain, missing my flight home for an extra day in Madrid.

I took my husband with my to Costa Rica, and I didn’t want to leave. I just kept begging to head further south, even telling him I’d allow as much Van Halen signing as he wanted once we hit Panama (PAAAAAna-ma-ah!). But he wanted his own bed and some clean clothes. Weirdo.

And Chile has been there, long and lean, just sitting there on my list. I want to go and visit this place, so gorgeous, and with it’s incredible food.

I was invited to a dinner party event put on by Foods From Chile a few weeks ago. It wasn’t a flight south along the Pacific, but I couldn’t pass up the opportunity to be part of an event that took place in five cities across the US. The food was amazing. Salmon, Avocado Soup, Endive Salad, and Blueberry Crisp, cooked up by the lovely Chef Cheryl.

Maybe I’m not going to get on a plane and head south just yet, but I can eat some Chilean salmon, with some Chilean avocado cream sauce, and of course, the Chilean wine. And dream about the day I actually get my passport stamped in Santiago.

Chilean Salmon with Avocado Cream Sauce

Ingredients

For The Salmon

  • 4, 3oz salmon fillets
  • 1 lemon
  • 1 to 2 tsp salt
  • 1 to 2 tsp pepper
  • 3 tbs olive oil

For The Avocado Cream Sauce

  • 1 large avocado (about 2/3 cup)
  • 2 tbs lemon juice
  • 1 tbs chopped shallots
  • 1/3 cup coconut water
  • pinch cayenne
  • pinch chili powder
  • pinch smoked paprika
  • ¼ tsp cumin
  • 2 tsp white wine vinegar
  • 1 tbs olive oil
  • 1 tbs chopped chives

Instructions

  1. 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.
  2. 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.
  3. Add the salmon and allow to cook until golden brown before carefully flipping, about 4 minutes. Cook on the other side until cooked through.
  4. In a food processor add the sauce ingredients and puree until smooth.
  5. Add salmon to plates, top with sauce.

 

 

Maple and Bourbon Beer Glazed Salmon

30.07.2012 12 Comments

Let’s talk.

If you are new to the Beer Scene you might not know about bourbon barrel aged beer. It’s exactly what it sounds like. Beer that has been aged in bourbon barrels giving it flavors of that remnant bourbon that once took up residence in that same barrel. Because bourbon is aged for years, and sometimes several decades, the flavors soak into the wood leaving their distinct flavor signature behind. When you use that same barrel to age beer, those beautiful hand-me-down flavors give an incredible depth to it’s new alcoholic vessel.

If you haven’t had a bourbon barrel aged beer, add it to your list of beers to try. You may love it. You may loath it. Either way, it’s an experience that needs to be added to your beer exploits.

Bourbon barrel aged beers aren’t the type you reach for after a long hot day of yard work. These are beers for chilly nights and dark chocolate desserts. Fireside chats and long conversations.

Among my favortites is the Barrel Aged Old Rasputin form North Coast. 

 

For this recipe I used Angels Share by Lost Abby. An intense bourbon flavor that goes very well with this recipe.

 

 

Maple & Bourbon Beer Glazed Salmon

Print Recipe

Ingredients
  

  • 1/4 cup ponzu sauce
  • 3/4 cup bourbon barrel aged beer
  • 3 cloves garlic minced
  • 1 tbs brown sugar
  • 1 tbs maple syrup
  • 1 tsp sesame oil
  • 1/4 tsp chili powder
  • 1 tbs lime juice about 1 large lime, juiced
  • 4 salmon fillets about 4 to 6 oz each

Instructions
 

  • In a bowl, add all ingredients (other than the salmon) stir until well combined. Add to a large zip top freezer bag. Add the salmon and remove as much air as possible before sealing. Place in the fridge, allowing to marinate for one to two hours, rotating at least once.
  • Preheat broiler.
  • Remove the salmon from the bag and place on a baking sheet sprayed with cooking spray.
  • Place the marinade in a pot over medium high heat. Boil until reduced and thickened, stirring frequently, about 8 to 10 minutes.
  • Brush the salmon with the marinade glaze.
  • Place under broiler and cook until salmon flakes easily, about 6 minutes. Brush salmon with glaze several times during cooking.
  • Serve over rice or pasta.