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Achiote Rub Salmon & Hass Avocado Sauce
Courtesy of Hass Avocados from Mexico
Servings: 2
Prep Time: 20 Min.
Cook Time: 15 Min.
What you need:
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8 oz. salmon filet, with skin on
cooking spray
Achiote rub (ingredients included below)**
Hass Avocado from Mexico Creme( ingredients included below)**
1/4 c. buttermilk
1 c. Hass avocado from Mexico; peeled, pitted and chopped
1 lime, juice of
3/4 c. crema or Mexican cream (substitute 1/2 c. heavy cream mixed with 1/4 c. sour cream)
1/2 tsp. cayenne pepper

5 Tbsp. achiote seeds
1 1/2 Tbsp. Mexican oregano, dried
1 1/2 Tbsp. peppercorns, black
1 1/2 Tbsp. cumin seeds
1 1/2 Tbsp. cinnamon, ground
1 Tbsp. salt
1 c. lime juice
1/2 c. orange juice
3/4 c. garlic cloves, chopped

1/4 c. buttermilk
1c. Hass avocado from Mexico; ripe, peeled, pitted and chopped
1lime, juice of
3/4 c. crema or Mexican cream
1/2 tsp. cayenne pepper
salt, to taste
What to do:
1. Prepare the achiote rub (see below).
2. Line an oblong baking dish with foil and spray the foil with cooking spray. Place salmon, skin side down, on the foil and brush salmon with olive oil. Coat the salmon with the achiote rub.
3. Cover the dish with foil and bake the fish at 325°F until the thickest part of the fish flakes easily with a fork (about 15 min.).
4. While the fish is baking, prepare the Hass Avocado sauce; (see below. Serve eith avocado sauce.

Achiote Rub directions:
1.Toast the peppercorns & cumin seeds in a dry pan. Let cool.
2. In a spice grinder, add achiote seeds, oregano, peppercorns, cumin & cinnamon. Grind smooth.
3. In a blender combine the ground mix with 1 tablespoon salt, garlic, and citrus juices. Blend until smooth and refrigerate.

Hass Avocado From Mexico Crema directions:
1. Place avocado, buttermilk, and lime juice in a blender and purée. 2. Whisk into crema and finish with salt and cayenne pepper. Check seasoning.

Recipe courtesy of Cantina 1511 restaurant, Charlotte, NC
Wine pairings:
Riesling/Rhine, Sauvignon Blanc, Chardonnay
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