Here's a nice salmon dish that can be prepared ahead and has cool Mexican flavors. Makes 4 servings.
For the salmon and avocado cream:
4 six to eight ounce boneless, skinless salmon fillets
1 Tbl salt, divided
3 jalapeno peppers
2 medium avocados
1/2 cup sour cream
1/4 cup half and half
Olive oil for brushing the baking dish.
Prep the salmon by brushing a little olive oil on the bottom of a 9 x 12 inch baking dish. Place the salmon fillets in and sprinkle with the juice of one lime, half the salt and one finely diced jalapeno. Cover and refrigerate for about 30 minutes.
Meanwhile make the avocado cream by placing 2 chopped jalapenos, the avocado meat, the juice of the second lime, 1 1/2 tsp salt, the sour cream and the half and half in the bowl of a mini food processor and process until smooth. Cover with plastic wrap by placing the film directly on the cream and refrigerate.
In a 425F pre heated oven, roast the salmon for about 15 minutes. Cool and then refrigerate.
For the salsa fresca and service:
2 cups seeded, cored and finely diced tomatoes
1 1/2 cups finely diced red onion
3 finely diced jalapeno peppers
1/2 cup minced cilantro
Juice of one lime
1 minced garlic clove
Salt and pepper to taste.
Combine all the ingredients and refrigerate for at least an hour.
When ready to serve spread 1/4 of the avocado cream on a dinner plate, place a salmon fillet on the cream and spoon some of the salsa over. Repeat three more times.