This particular recipe came about the other day when I realized that I still had some avocados in the fridge that had to be used. They were slightly soft when I bought them, and they had gotten pushed to the back of the fridge and almost forgotten. Does that ever happen to you? I seriously hate wasting food, so when I discovered that the avocados were still there, I knew I had to do something!
Salmon was already in the works for dinner, so I decided to make it a little different and figure out a sauce with the avocados. Normally, I coat the salmon in seasoned almond flour before frying it in coconut oil. This time I didn’t coat it at all. After heating the coconut oil, I placed the fresh salmon pieces in the skillet and sprinkled them with salt and pepper. I fried them gently on both sides and then covered the pan and removed it from the heat while I created the avocado sauce.
I totally winged it with this sauce…just created it as I went along. It actually worked! At least Ben and the hubby liked it! It is very similar to the guacamole that I make only smoother.
2 tbsp. sour cream
1/4 tsp salt
1/4 – 1/2 tsp. garlic powder
1/4 – 1/2 tsp. onion powder
1/4 – 1/2 tsp. ground red pepper
dash of lemon juice
Split the avocados and scoop out the flesh into a food processor. Add the remaining ingredients and blend until very smooth. Adjust seasonings to your own preference for flavor.
This makes enough for 4 medium pieces of salmon.
Suggestion for left overs: spread the avocado sauce on a low-carb wrap in place of mayo. Layer meat,cheese, lettuce and tomato and roll up the wrap for lunch!