Get The Recipe Grilled Salmon And Creamy Avocado Sauce
This salmon recipe is so simple and yet so delicious. The secret? A perfectly creamy avocado cream sauce.
Grilled Salmon And Creamy Avocado Sauce
Prep Time
10 minutes
Cook Time
10 minutes
Difficulty
easy
Servings
2
INGREDIENTS
2 (8-ounce) salmon filets, skin removed
Salt and pepper, to taste
1 avocado
Lemon juice from 1/2 lemon
1 clove garlic
1/2 cup fresh basil
1 tablespoon and 1/4 cup olive oil
1/4 cup half and half
INSTRUCTIONS
Grilled Salmon & Avocado Sauce
1) Season both sides of salmon with salt and pepper.
2) Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add salmon and sear on both sides for 5 to 6 minutes, or until salmon is cooked to your liking. You can also do this on the grill.
3) While salmon sears, make the avocado sauce. To a food processor or blender add avocado, lemon juice, garlic, basil, 1/2 cup olive oil and half and half. Blend until smooth. Taste and season with salt and pepper.
4) Serve salmon with avocado sauce on top. Enjoy!
Tags: Salmon, Avocado, Dinner, Recipes, Healthy, Easy
Pan Seared Chilean Sea Bass | Learn How to Cook This Easy & Delicious Recipe
Learn how to cook this easy and delicious Pan Seared Chilean Sea Bass over Mashed Potatoes and Broccolini with a Lemon White Wine Butter Sauce! Find more recipes and tutorials at
Most people find it daunting to cook seafood, however, Patagonia Toothfish, more commonly referred to as Chilean Sea Bass is a beautiful and delicious white fish that is quite easy to cook. This sea bass recipe will leave you wanting more. When it comes to any sea bass recipe skillet dish, most people fear over or under cooking their sea bass, but for a perfect pan seared sea bass you just need four minutes each side. Sea Bass is incredible on it's own, but to truly appreciate it, a pan seared chilean sea bass is the route to go!
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Chili Lime Bass and Avocado Cream with Class
A friend, Stef, of Lemoncrinkles, challenged me to do a fish recipe using fruit. I said, “no problem!” Then I scratched my head wondering, “how am I my going to do that?” I think I hit on a recipe. All I need are the fish! Click SHOW MORE to see info on the fishing tackle, the lake, the recipes and Stef’s channel.
Check out Lemoncrinkles, Stef’s great cooking channel here:
- - - - FISHING EQUIPMENT - - - -
LURE: 2.75 inch TRD (The Real Deal) a.k.a. Ned rig from Z-Man Fishing Products, color, “new money.” See here: on a black Z-Man Shroomz jig head in 1/15 ounce.
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 13 years ago. They no longer sell it. Also, the Bass Hunter company seems to be out of business. Boats like it are still sold under the name Sun Dolphin. Do a Google search for “two man fishing boats.”
THE REEL: the baitcasting reel is a Shimano Calcutta 50B, from about 2004. This model is no longer made.
THE ROD: The baitcasting rod is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
THE LINE: The baitcasting line is Firewire Stealth Braid in moss green, 15 pound test, 4 pound monofilament equivalent.
THE LAKE: is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS: We hired biologists come out to do an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The largest crappie was 14¾ inches and weighed 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
LEARN HOW TO FILLET A FISH HERE:
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC: “Faded as My Blue Jeans” purchased from audioblocks.com
- - - - - - - - - - RECIPES - - - - - - - - -
THE SALADSpring lettuce mix
Red onion slivers
Chopped pecans
Cherry tomatoes (sliced into thirds)
Tomato basil goat cheese crumbled
Raspberries
Your favorite dressing
CHILI LIME BASS WITH AVOCADO CREAM
Recipe from here:
INGREDIENTS
For the bass
1½ pounds of largemouth bass fillets
2 tablespoon chili powder
2 teaspoons cumin
2 teaspoon cayenne pepper
¾ teaspoon salt
1 teaspoon black pepper
3 to 4 tablespoon lime juice (about 2 to 3 limes)
2 to 3 tablespoons olive oil (until the marinade is the consistency of paint)
For the avocado cream
2 avocados, cubed
1 cup cilantro, roughly chopped
½ teaspoon salt
½ to 1 teaspoon black pepper
2 tablespoons lime juice (about 1 lime)
½ cup of sour cream
PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a small bowl, whisk the chili powder, cumin, cayenne, salt, and pepper with the lime juice and olive oil.
3. Using a basting brush, generously coat each side of the bass fillets with the marinade.
4. Bake fish for 10 to 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
5. While fish is baking, prepare the crema. In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
6. Serve tilapia topped with avocado cream and freshly chopped cilantro.
KEEP LOW CARB BY SERVING WITH A LARGE SALAD