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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
2 SERVINGS
- 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 Tbsp. chopped, toasted and salted pistachios
- 1 pinch Korean red chili flakes (gochugaru; or use a pinch of other red chili flakes)
- 1 Tbsp. fresh chopped cilantro
- 2 skin on salmon fillets (5-6 oz. each)
- coarse kosher salt (for salmon)
- 1 Tbsp. canola oil (for salmon)
- 2 Tbsp. 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 tsp. coarse kosher salt (plus more if desired; for sauce)
- 6 cilantro leaves (large, for garnish, optional)
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Directions
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Reviews(7)
Holly St. Pierre a year ago
Turned out just like the picture! Fast, easy to follow, and delicious!
Done