Baked Salmon with Avocado Sauce

Name: Baked Salmon with Avocado Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 smalls avocados; 207 milliliters coconut milk; 6 servings Fresh dill to decorate; 1 heads fennel, sliced very thinly; 3 leeks, finely sliced; 2 lemons; 6 servings olive oil; 1 kilo a salmon tail weighing just over; 6 servings sea salt and freshly ground black pepper; 6 smalls spring onions, chopped small

Baked Salmon with Avocado Sauce is a gluten free, dairy free, and primal recipe with 6 servings. One serving contains 344 calories, 4g of protein, and 31g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have avocados, spring onions, dill to decorate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat the oven to 180C, 350F, Gas mark

Equipment you will use

Oven

Mix the fennel, spring onions, zest from 1 lemon, salt and pepper in a bowl.Oil an oven tray large enough to hold the fish and lay the fish in it.Stuff the fish with the fennel mixture.Cover the dish very tightly with aluminum foil and bake for 10 minutes per 450g plus 10 minutes.Meanwhile put 3 tablespoons olive oil in a wide pan and add the leek. Sweat, covered, for 10-15 minutes or until the leeks are quite soft.

Ingredients you will need

Salt And Pepper

Spring Onions

Olive Oil

Fennel

Leek

Lemon

Fish

Cooking Oil

Equipment you will use

Aluminum Foil

Oven

Bowl

Frying Pan

Add the pak choi and a little seasoning, re-cover the pan and continue to cook gently for a further 10 minutes or until the pak choi is cooked but not mushy.When you are nearly ready to serve the fish, peel the avocados and purée in a food processor with the coconut milk the juice of the 2 lemons. Season to taste.

Ingredients you will need

Coconut Milk

Seasoning

Avocado

Bok Choy

Lemon

Juice

Fish

Equipment you will use

Food Processor

Frying Pan

Remove the fish carefully from the pan, skin and lay on a serving dish. Pile the pak choi and leeks around the fish and spoon some of the avocado sauce over the fish. Decorate with the fresh dill and serve.

Ingredients you will need

Fresh Dill

Bok Choy

Avocado

Leek

Sauce

Fish

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2smalls

avocados 207milliliters

coconut milk 6servings

Fresh dill to decorate 1heads

fennel, sliced very thinly 3

leeks, finely sliced 2

lemons 6servings

olive oil 1kilo

a salmon tail weighing just over 6servings

sea salt and freshly ground black pepper 6smalls

spring onions, chopped small

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.