Jan

Please do not let the peppers throw you off, they add an underlying flavor to this dish that in no way shape or form is hot! The spiciness comes from the cilantro. Note: gather all of your ingredients before cooking. It is a simple and fast-cooking dish. This is a keeper for me. This is fine dining made simple.

INGREDIENTS

1 1/2 cups cherry tomatoes., chopped

5 tablespoons lime juice, divided, plus lime wedges to serve

Kosher salt

2 scallions, cut into 1-inch lengths

1 Anaheim chili, stemmed, seeded and cut into rough 1-inch pieces (wear gloves when working with hot peppers)

1 habanero chili, stemmed and seeded

2 tablespoons white vinegar

1 1/2 cups lightly packed fresh cilantro, divided

1 ripe avocado, chopped

4 6-ounce center cut salmon fillets ( 1 to 1 1/4 inch thick), patted dry

1 tablespoon neutral oil

2 tablespoons salted butter

DIRECTIONS

  • In a medium bowl, toss the tomatoes with 1 tablespoon of the lime juice and a pnch of salt. Set aside.
  • In a blender combine the scallions, both chilies, vinegar, 2 tablespoons of lime juice, and 1/2 teaspoon of salt
  • Blend until smooth
  • Add 1/4 cup of the cilantro and the avocado.
  • With the blender still running, stream in 3 tablespoons water and blend until smooth and creamy, about 1 minute, scraping the sids of the blender as necessary.
  • Season the salmon on both sides with salt. In a 12-inch non-stick skillet over medium-high, heat the oil until shimmering.
  • Add the fillets flesh side down, reduce to medium and cook until golden.
  • Flip, then add butter and increase to medium-high.
  • Baste the fillets until the thickest parts reach 115 F to 120 F, or nearly opaque when cut into., 2 to 3 minutes.
  • Add the remaining 2 tablespoons lime juice to the pan and baste the fillets once or twice more.
  • Plate the fillets, then spoon 2 tablespoons avocado sauce over each fillet.
  • Add the remaining 1/4 cup cilantro to the tomatoes and toss, then spoon ober each fillet.
  • Add the remaining 1/4 cup cilantro to the tomatoes and toss, then spoon over the salmon.
  • Serve the remaining avocado sauce on the side, along with lime wedges.