Fishing for
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Eileen Klatt
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Salmon with Avocado Cream

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Avocado Still Life
Sarah Waldron
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Salmon with Avocado Cream
Gourmet May 1988

1 1/2 pounds center-cut salmon fillet with skin
1/3 cup dry white wine
1 tablespoon minced shallot
1 firm-ripe avocado (about 1/2 pound), preferably California
1/2 cup heavy cream
1 1/2 teaspoons fresh lemon juice, or to taste
1/8 teaspoon cayenne
About 1 tablespoon vegetable oil
4 decoratively cut lemon slices

With a long sharp knife held at a 45-degree angle cut the salmon across the grain into 1/2-inch-thick slices, cutting off the skin.
In a small saucepan combine the wine, shallot, and 1/3 cup water, bring the liquid to a boil, and simmer the mixture for 5 minutes. Halve lengthwise, pit, and peel the avocado. Cut one half crosswise into thin slices, cover the slices tightly with plastic wrap, and in a food processor purée the remaining avocado half. With the motor running strain the wine mixture through a sieve into the purée, stopping the motor occasionally and scraping down the side, and transfer the purée mixture to a small heavy saucepan. Whisk in the cream, lemon juice, cayenne, and salt and pepper to taste, heat the sauce over moderately low heat, whisking, until it is just heated through, but do not let it boil, and keep it warm, covered.
Brush a large, heavy nonstick skillet with the oil, heat the oil over moderate heat until it is hot but not smoking, and in it cook the salmon, seasoned with salt and pepper, in batches without crowding the skillet, turning it once, for 1 minute, or until it is just cooked through. Transfer the salmon with a slotted spatula as it is cooked to a platter and keep it warm, covered with foil. Reheat the sauce, if necessary, over low heat, whisking, divide it among 4 plates, and tilt and rotate the plates to spread it evenly. Divide the salmon slices among the plates and garnish them with the avocado and lemon slices. Serves 4.
 

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