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Instructions |
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1. Roast the chilis in a frying pan until the skins are blistered, then put in a sandwhich bagor something sealed to keep the steam in. Set aside for like 20 minutes.
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2. Heat 1 tbs of the oil in a pan. Cook the onion for 3 or 4 minutes, then add the stock, lime rind and juice. Cook for 10 minutes, until stock starts to reduce. Remove the chilis from the bag and peel and seed, slive into thin slices.
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3. Stir the cream into onion and stock mixture, add the chilis. Cook over gentle heat, stirring constantly for 2 or 3 minutes. Season to taste with salt and pepper.
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4. Stir the tequila into the onion and chili mixture. Leave the pan over a very low heat.
Peel the avacado, slice into semi thin slices.
Brush salmon fillets on one side with oil.
5. Heat a frying pan or ridged griddle pan until very hot and add salmon oiled side down. Cook 2-3 minutes until golden then brush with oil and flip. done when flakes easliy with the tip of a knife.
Serve the fish in a pool of sauce with the avacado slices and garnish with green or red bell pepper.
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Suggestions |
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I usually just serve this with white rice.
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Originally Submitted
6/7/2009
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