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!
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