Chipotle Spiced Wild BC Salmon with Avocado Sopa
Are you looking for a bit of flair for dinner? Look no further than this recipe, working with lovely wild BC salmon and avocado. This dish will take you away from the cold and bring you to the warm beaches! Serve the Sopa warm or room temp. It works both ways perfectly with the pan-seared salmon.
Ingredients
Salmon – Per Serving
1 - 4-6 oz piece of Wild BC Salmon (we used Sockeye)
¼ tsp - Chipotle Pepper
¼ tsp - Cumin
Salt and Pepper
1 tbsp - Grapeseed Oil
Grapeseed Oil for Pan Fry
2 tbsp - Salted Butter
Avocado Sopa
2 Avocado – Pit removed and out of the rind
2 - Green Onion
¼ cup - Cilantro
1 Lime – Zested and Juiced
2 - cloves Garlic
2 cups - Chicken Stock
½ tsp - Cumin
½ tsp - Chipotle Pepper
2 tsp - Sea Salt
Garnish
Micro Greens
Toasted Pine Nuts
Sesame Oil
Cilantro
Chipotle Pepper
Directions
In a strong blender, add all the ingredients for the Sopa. Blend on high for 3-4 min. You want this to be SUPER smooth and velvety. Set aside.
Heat a pan to medium-high with grapeseed oil. While the pan is heating, rub the flesh of the wild BC salmon with the grapeseed oil, then sprinkle with the seasoning. Once the pan is to temp, add the salmon to the pan, skin side down. Pan fry for 3-4 min, till the skin is crispy. Flip, and do the same to the flesh side (roughly 2-3 min for a nice medium finish). Flip and add the butter and use it to baste the flesh of the salmon for another minute or two. Remove from the pan.
Place the salmon skin side down on the plate. Pour the Sopa around the salmon, and garnish with any of the garnishes mentioned above.
Enjoy!
Recipe and photos by Cory Walby, www.saturdaynighttestkitchen.com
This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.
