The photos had me drooling. I spotted this on one of my favorite blogs and I had to make it. Immediately. And let me tell you, it was amazing. And to top it off, it is one of those recipes that is easy enough to make on any weeknight, but fancy enough for special guests too.
You have to make this.
Sweet with a tiny touch of spice, cooled with a creamy avocado sauce. The little tang of lime. Perfection. I’m told it’s not bad form at all to lick the crema bowl (good thing!).
If you only try one new salmon recipe this year, make it this one. Easily in my top 10!
Could it possibly taste as delicious as it looks? Absolutely!
Brown Sugar Chili Rubbed Salmon with Avocado Crema
For the crema:
1/2 avocado, peeled and pitted
2 tbsp. sour cream
2 tbsp. fresh lime juice
1/4 cup fresh parsley (optional, I didn’t have any so I left it out)
1 garlic clove
1/4 tsp. salt.
For the salmon:
2 tbsp. brown sugar
1 tbsp. chili powder
1/2 tsp. salt
Pinch cayenne pepper
4 – 5oz. salmon filets
2 tbsp. olive oil
1 lime, sliced into rounds (at least 4 slices)
In a blender or food processor, combine crema ingredients and blend until smooth. If you want the sauce thinner, you can add a bit of water to thin it (I didn’t).
In a small bowl combine brown sugar, chili powder, salt and cayenne. Sprinkle over fish and rub into all sides of the filets.
In a large skillet, heat 1 tablespoon of the oil over medium high heat. Add 2 of the salmon filets (skin-side-up if they have skin on) and cook, undisturbed, until the underside is crisp and just beginning to blacken, about 4 minutes. Flip the filets and cook an additional 4 minutes, until the fish feels firm to the touch. Remove to a plate immediately. Add the remaining tablespoon of oil to the pan and swirl to coat. Add the remaining 2 filets of salmon and repeat the cooking process. Once all of the salmon is cooked and transferred to a plate, add the lime slices to the now-empty pan and cook just until they begin to caramelize, about 30 seconds. Flip and cook for an additional 30 seconds.
To serve, top filets with a generous dollop of crema and press a caramelized lime into the top of each filet.