Sun Dried Tomato Avocado And Prawn Topped Salmon With A Champag Recipes

HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
• Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
• Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
• Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
• Serve the salmon with the salsa on the side.

SUN-DRIED TOMATO CEDAR PLANK SALMON

Steps:

• Soak the cedar planks in water for several hours or overnight.
• Preheat an outdoor grill for high heat. Brush the planks with olive oil.
• Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
• Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

SAUTE SALMON WITH KONA COFFEE, SUNDRIED TOMATO, AND AVOCADO CREAM SAUCE

Steps:

• Heat a saute pan over medium-high heat. Add the oil. Season the salmon on both sides with salt and pepper. Saute for 3 to 4 minutes on each side. Set aside and keep warm.
• For the sauce: In saucepan, add the shallots and coffee and reduce down to 1/4. Add cream and reduce until it thickens. Strain the sauce, and add the amaretto, Avocado Butter, and tomato. Whisk until fully incorporated. Season to taste.
• To serve: Sauce the plate, and lay the salmon in the center of the plate. You may garnish this dish with 3 to 4 pieces of thin fan sliced avocado and salmon roe.
• Puree avocado and lime juice in food processor. Add butter, Worcestershire sauce, salt and pepper until fully incorporated.

GRILLED SALMON WITH AVOCADO SALSA

Steps:

• In a small bowl, combine the tomato, avocado, onion, cilantro, oil, garlic and 2 tablespoons vinaigrette. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle salmon with salt and pepper. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 7-9 minutes or until the salmon flakes easily with a fork. Brush with remaining vinaigrette. Serve with salsa.

SUN-DRIED TOMATO & AVOCADO QUESADILLA

Steps:

• Mix in a bowl the cream cheese & pesto.
• On a buttered skillet, place one tortilla.
• Spread tortilla with cream cheese mix.
• Top that with avocado.
• Top that with cheese.
• Top that with the other tortilla.
• When ready, flip and crisp to your liking. Slice and serve!

SALMON AND PRAWNS (SHRIMP) WITH DILL AND LIME AIOLI

Steps:

• Arrange the shrimp and salmon on the individual plates.
• Mix the mayonnaise, garlic and dill, and add lime juice to taste.
• Put a spoonful on each plate, scatter over the dill leaves and add a wedge of lime and a grinding of fresh black pepper.
• Serve with a hearty brown bread and butter, if desired.

AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
• With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
• Preheat grill.
• Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
• Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
• Remove the fish from the grill.

AVOCADO PRAWN AND SUN-DRIED TOMATO STUFFED CHICKEN

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Slice chicken breast down the centre length ways, open out, pound with a meat mallet until roughly of equal thickness.
• Lay sun-dried tomatoes down one side, of breast, top with prawns, avocado, basil, garlic and lastly cheese. splitting the ingredients as evenly as possible between the 2 breasts.
• Fold chicken breast over the filling, secure with toothpicks. Heat a little olive oil in a fry pan, brown breasts on both sides. (This just looks more appealing when serving to have the colour on the breasts, can cook them entirely in the oven if you like.).
• Place breasts in an oven proof dish, drizzle with a little olive oil, bake for about 25 Minutes or until cooked through.
• I served ours over asparagus with a hollandaise sauce.

SUN-DRIED TOMATO, AVOCADO AND PRAWN TOPPED SALMON WITH A CHAMPAG

Steps:

• In a large pan combine all stock ingredients, simmer for about 15 minutes, then add the salmon cook salmon for about 10 Min's or until salmon flakes easily, turning salmon once during cooking.
• For the Sauce:.
• Heat milk and both stocks in a sauce pan, add a little water to cornflour, pour half of the cornflour into milk, stir until slightly thickened.
• Add lemon juice, and pour champagne slowly into milk (it will fizz.) Add the rest of the cornflour and stir until sauce has thickened.
• For the Topping:.
• Combine all ingredients in a bowl, just before serving, heat in the microwave for 1 minute to warm and place on top of salmon.
• To serve place topping ingredients on top of salmon and pour sauce over, I served mine on a bed of spinach with wild rice.