Salmon with Avocado Leche de Tigre (Peruvian Avocado Sauce) Recipe by Stephanie Izard | Yummly

Salmon with Avocado Leche de Tigre (Peruvian Avocado Sauce)

STEPHANIE IZARD(1)
Delgado: "made this for the lakers crew they loved it. than…" Read More
20Ingredients
50Minutes
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Description

A blend of avocado and leche de tigre (the citrusy marinade used for ceviche) form a smooth, brightly-flavored sauce for pan-seared salmon fillets — with a playful nut-and-puffed-wild-rice topping.

Ingredients

US|METRIC
  • 3 cups canola oil (for puffed wild rice)
  • 1/4 cup wild rice (black)
  • coarse kosher salt (for puffed wild rice)
  • 3 lime (small)
  • 2 tablespoons chopped, toasted and salted pistachios
  • 1 pinch Korean red chili flakes (gochugaru; or use a pinch of other red chili flakes)
  • 1 tablespoon fresh chopped cilantro
  • 2 skin on salmon fillets (5-6 oz. each)
  • coarse kosher salt (for salmon)
  • 1 tablespoon canola oil (for salmon)
  • 2 tablespoons butter
  • 1/2 small sweet onion
  • 1/2 jalapeño chili
  • 1/2 cup coarsely chopped cilantro (leaves and tender stems, for sauce)
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1/4 cup water
  • 1 Hass avocado (small)
  • 1 teaspoon coarse kosher salt (plus more if desired; for sauce)
  • 6 cilantro leaves (large, for garnish, optional)
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    Reviews(1)

    Delgado a year ago
    made this for the lakers crew they loved it. thanks for sharing.

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