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2 8-ounce salmon fillets
1/2 tablespoon ground coriander
salt to taste
canola oil
4 ounces avocado crème fraîche, see recipe below
1 teaspoon orange chili oil, see recipe below
1 sprig fresh cilantro as garnish
Season salmon on both sides with salt and lightly dust with the ground coriander. Pre-heat oven to 350 degrees. Heat a sauté pan to medium heat. Add oil and sear salmon with top side down for 4 minutes. Carefully flip salmon over and place in preheated oven for 7 minutes. Remove salmon from oven and let rest for 3 minutes. Place salmon on a plate and top with chili oil and crème fraîche. Garnish with sprig of cilantro and serve.
1 cup heavy whipping cream
1 tablespoon buttermilk
1 glass jar
1 rubber band
1 dry towel
3 each avocados, ripe
1 teaspoon lemon juice, fresh
salt and white pepper, to taste
Mix the heavy whipping cream and buttermilk together and place in the glass jar. Place the dry towel over the opening of the glass jar and use rubber band to hold it in place. Set jar at room temperature for 2 days, preferably in a place that is not too hot nor too cold (above your stove). After 2 days, skim the mixture. It should look like sour cream. (You can replace the crème fraîche with sour cream or buy it at specialty food stores.) Blend the avocados into a purée using a food processor. Mix the crème fraîche with the avocados and lemon juice. Season and serve. NOTE: If you make this recipe in advance, be sure to check the seasoning.
1 cup canola oil
1/2 each orange zest
1 teaspoon chili flakes
1/4 teaspoon table salt
Blend all ingredients together in a blender. Add ingredients to a saucepan and simmer 5 minutes. DO NOT BURN! Strain the oil and cool.