Sept 6, 2020
with Coconut Sauce and Avocado Puree
Jack, Season 3
35…64 to go!
In the last salmon dish a few recipes back, I broiled salmon for the first time and loved it, so I was excited to do it again. This one was wrapped in Swiss Chard leaves, another first for me (both cooking and eating it). It was a simple addition to the dish, but I really enjoyed it.
The coconut sauce tasted a lot better than I expected, so I ended up pouring quite a bit into the bowl. The avocado puree, however, didn’t make sense to me because it was basically guacamole with less flavor, in my opinion. It was made only with avocados, mascarpone cheese (my first time cooking with this ingredient), lemon juice, and salt. When I tasted it, it just felt like it needed some red onion, cilantro, jalapeno, and lime juice. But I settled for adding some lemon zest, crushed red pepper flakes, and fresh cracked pepper, so it still mimicked the idea of the original puree, but enhanced the flavor a little bit.
Even though I didn’t completely understand the concept of the avocado puree, I really enjoyed the dish overall. It was full of flavor, and pretty healthy. I would definitely make it again.
What did I do differently?
- Avocado Puree: see above.
- Coconut Sauce: I used “light” unsweetened coconut milk and half the sugar it required in efforts to make it slightly healthier.
- Salmon: I used low sodium soy sauce and couldn’t find fish stock so I substituted it with low sodium seafood stock.
All my love,
Dani, a big tid
P.S. What’s your favorite way to prepare salmon? Let me know in the comments!
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