Salmon With Spicy Avocado Sauce Food

SPICY CRUNCHY SALMON ROLL WITH AVOCADO

Steps:

• Rinse rice in a strainer until the water runs clear. Drain.
• Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
• While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
• When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
• Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
• Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
• Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

SALMON WITH CREAMY AVOCADO SAUCE

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.

SALMON WITH SPICY AVOCADO SAUCE

Steps:

• Cook salmon at 375 degrees for 25 minutes. Pulse avocado, mayo, lime juice and zest, Splenda, jalapeno, basil, cumin, Tabasco, and milk in food processor and serve over cooked salmon.

SALMON WITH AVOCADO MAYONNAISE

Steps:

• In a small bowl, add the first 6 ingredients; stir to combine, then set aside.
• Rinse the salmon fillets and pat dry.
• Put the salmon, skin side down in a broiler pan.
• Brush each fillet with 1 teaspoon oil.
• Sprinkle the fillets evenly with the brown sugar mixture.
• Broil about 5 inches from heat source for 1 1/2 to 2 minutes or until brown sugar mixture begins to carmelize.
• Lower oven temperature to 425 degrees and bake 8-12 minutes or until fish flakes.
• In a small bowl, mash the avocado until mostly smooth.
• Add in the lemon juice; stir to combine.
• Whisk in the mayonnaise until smooth.
• Cover and chill until ready to serve.
• Serve with the salmon fillets.