Seared Salmon With Crab Salad And Avocado Sauce
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Begin by taking each salmon fillet, wrapping them around, and tying them with some kitchen twine
3
In a hot saute pan, sear the salmon fillets on 1 side, until crisp and golden brown
4
Flip the fillets onto the other side and place in the oven for 5 minutes
5
To make the avocado sauce, steep the lemon grass in fish stock and simmer on low heat for 30 minutes to infuse the flavor
6
Remove the lemon grass from the stock and discard
7
Place the stock in a blender, add the diced avocados, and blend until smooth
8
Lastly, add the chives for color and flavor
9
In a medium size bowl, combine the crabmeat, halved tomatoes, and lime juice
10
Toss lightly and set aside
11
To serve, place the salmon fillets in the center of each plate
12
Place a spoonful of the crab salad on the side and drizzle the avocado sauce around the plate