GRILLED SALMON WITH AVOCADO DIP
This dip fits perfectly with grilled salmon. Serve with rice. Greek style yogurt is a bit more sour than regular plain yogurt.
Provided by Carolin
Categories World Cuisine Recipes European Greek
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil grate.
- In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
- Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.
Nutrition Facts : Calories 396 calories, Carbohydrate 6.8 g, Cholesterol 90.7 mg, Fat 26.9 g, Fiber 4.6 g, Protein 32 g, SaturatedFat 5 g, Sodium 640.4 mg, Sugar 0.8 g
SALMON WITH CREAMY AVOCADO SAUCE
Make and share this Salmon With Creamy Avocado Sauce recipe from Food.com.
Provided by Barefootandpregnant
Categories Very Low Carbs
Time 22m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
- Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
- While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.
Nutrition Facts : Calories 246.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 89.3, Sodium 246.3, Carbohydrate 3.9, Fiber 1.4, Sugar 1.1, Protein 34.5
ENCHILADAS WITH AVOCADO CREAM SAUCE
From It's What's for Dinner. So delicious. This sauce is addicting. For a vegetarian version, substitute black beans for the chicken and vegetable for the chicken broth.
Provided by sofie-a-toast
Categories One Dish Meal
Time 45m
Yield 10 enchiladas
Number Of Ingredients 18
Steps:
- First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids - the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
- In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
- To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken (or black beans if making vegetarian) and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce. Add a sprinkling of extra cheese. Cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. Remove the foil and broil for a few minutes until cheese is browned and bubbly.
- Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
CHILEAN SALMON WITH AVOCADO CREAM SAUCE
Categories Fish Vegetarian Backyard BBQ Dinner Spring Summer
Number Of Ingredients 18
Steps:
- 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. 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. Add the salmon and allow to cook until golden brown before carefully flipping, about 4 minutes. Cook on the other side until cooked through. In a food processor add the sauce ingredients and puree until smooth. Add salmon to plates, top with sauce.
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- Place the salmon, skin side up, in the pan. Cook for 4-5 minutes on each side or until cooked through.
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- Season fish with salt and pepper. Place in an 8x8x2" or 9x9x2" metal or glass baking dish. Scatter half of tarragon over fish. Let sit at room temperature for 10 minutes
- Bring broth to a boil in a small pot. Pour over salmon to submerge. Let stand until cooked to medium-rare, 10–15 minutes. Using a spatula, transfer to a plate; chill.
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil or parchment paper. Arrange the salmon fillets in the center of the sheet.
- In a small bowl or large measuring cup, whisk together the olive oil, garlic, lime zest, lime juice, salt, and pepper. Drizzle and brush generously over the salmon. (You will have some run off and down the sides, but brush what you can onto the fish.) Let the salmon stand at room temperature for 10 minutes while the oven finishes preheating.
- Bake until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.* Cover and let rest 3 minutes.
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- Place fillets in a single layer on prepared baking sheet. Squeeze the lemon half to drizzle juice over the salmon fillets. Season both sides with salt and pepper to taste . Wrap the edges of the foil over the salmon fillets - this helps to keep them moist! Bake for about 15-10 minutes or until flakey and tender.
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