Friday, April 23, 2010

Pan Seared Salmon with Asparagus and Avocado Sauce

I saw a recipe online a while ago about making an avocado sauce and immediately fell for it. It sounded so tasty, yet so easy to make. The creamy avocado made a perfect substitute to real mayo. I added a few personal touches to it to customize to my Asian taste buds. :) This is a quick, fancy dish to have with your friends and family on the weekends!

Ingredients: (4 servings)

- 4 Salmon fillets
- Asparagus (a few sticks, washed, drained, chopped into halves)
- 2 large avocado (peeled and pitted)
- Lemon juice (2 tablespoons)
- Dried parsley (a teaspoon)
- Spring onion (a few stalks, washed, drained, chopped into small pieces)
- Sugar (2 teaspoons)
- Soy sauce (2 teaspoons)
- Vegetable broth (2 tablespoons)
- Rice vinegar (2 teaspoons)
- Spicy yellow mustard (2 teaspoons)
- Salt & pepper (a few pinches)

Step 1:  Prepare the sauce:  In a food processor, blend avocado, dried parsley, spring onions, rice vinegar and lemon juice for a few seconds. Gently pour in olive oil and spicy yellow mustard. Blend together until it gets to a creamy consistency. 
Step 2: Over medium heat, put a little olive oil on a large frying pan. Slowly, lay the salmon fillet down into the pan (skin side down). Leave untouched for 4 minutes. Flip fillet to the other side and cook for another 4 minutes. Sprinkle a few pinches of salt and pepper over both sides while searing. Take out cooked fillet and set it aside for a moment.
Step 3: On the same frying pan, saute asparagus for about 3 minutes. Add vegetable broth, sugar and soy sauce. When it comes to a boil, turn heat off.
Step 4: Layer your food in this order: (Bottom) sauce, asparagus, fish. Top with a spoon of leftover sauce and 2 pieces of the best looking green asparagus. That's it! Easy and delicious! Have a great weekend!

1 comment:

  1. This sauce sounded awesome so I fixed it with the asparagus but instead of salmon I took skinless chicken breast lightly rubbed with olive oil, salt and pepper. In a large glass dish I used fresh rosemary and lemon grass alternated (about 3 sticks of each) then added about a 1/4 cup broth (chicken or vegtable are fine) Then put in chicken and topped it off with the same amount of lemon grass and rosemary. covered popped it in oven at 350f and baked about 25 minutes uncovered it, brushed the drippings on top and let it turn slightly golden. then folowed the layer directions from above. Delicious