Happy New Year!! In case you are resolving to eat healthier this year, I will start with a semi-healthy post. Semi, because there is the inclusion of cream. Gotta ease into it, guys.
I’ve made this a few times now, but I’ve never blogged about
it. That ends today. It
is too dang delicious not to share. And after living in Texas for 7.5 years, I've come to love the kick and flavor of jalapenos. Never would have guessed it paired so amazingly with salmon, but it does. I adapted the recipe from this cookbook.
- 4 salmon fillets
- 3 jalapenos
- Olive oil
- 1 small onion, chopped
- 2/3 cup chicken stock
- 1 lime
- 1/2 cup Half & Half
- 2 tablespoons tequila
- 1 avocado
Start by roasting the jalapenos in a frying pan until the skins are really blistered. You want them black-brownish - this makes it easier to peel. Place the roasted jalapenos in a ziploc bag, and allow them to steam for 20 minutes.
Meanwhile, grill or roast the salmon (400 for 10-15 minutes).
Saute the onion in a saucepan with a bit of olive oil for several minutes, until translucent. Then add the stock and juice of the entire lime (plus a bit of the grated rind for a more intense lime flavor). Cook over medium-low heat for 10 minutes to allow the sauce to reduce. Remove the jalapenos from the bag and peel off the skins; scrape out most of the seeds (I left the seeds from 1 jalapeno to add a little more heat) and finely chop. Stir the cream and jalapenos into the sauce. Season with salt and pepper and cook for several minutes over medium-low heat. Stir in the tequila, cooking a few minutes more. Pour the sauce on a plate, add a few slices of avocado, and serve the salmon on top.
Easy enough for a weeknight, special enough for a dinner