I’ve always wanted to go to Chile. Since I started traveling, I’ve had a deep love for Spanish speaking countries, I want to visit them all. Although, other than language, they seem to have little in common. Other than maybe a shared love of food and family.
I spent some time in Spain, missing my flight home for an extra day in Madrid.
I took my husband with my to Costa Rica, and I didn’t want to leave. I just kept begging to head further south, even telling him I’d allow as much Van Halen signing as he wanted once we hit Panama (PAAAAAna-ma-ah!). But he wanted his own bed and some clean clothes. Weirdo.
And Chile has been there, long and lean, just sitting there on my list. I want to go and visit this place, so gorgeous, and with it’s incredible food.
I was invited to a dinner party event put on by Foods From Chile a few weeks ago. It wasn’t a flight south along the Pacific, but I couldn’t pass up the opportunity to be part of an event that took place in five cities across the US. The food was amazing. Salmon, Avocado Soup, Endive Salad, and Blueberry Crisp, cooked up by the lovely Chef Cheryl.
Maybe I’m not going to get on a plane and head south just yet, but I can eat some Chilean salmon, with some Chilean avocado cream sauce, and of course, the Chilean wine. And dream about the day I actually get my passport stamped in Santiago.
- 4, 3oz salmon fillets
- 1 lemon
- 1 to 2 tsp salt
- 1 to 2 tsp pepper
- 3 tbs olive oil
- 1 large avocado (about 2/3 cup)
- 2 tbs lemon juice
- 1 tbs chopped shallots
- 1/3 cup coconut water
- pinch cayenne
- pinch chili powder
- pinch smoked paprika
- ¼ tsp cumin
- 2 tsp white wine vinegar
- 1 tbs olive oil
- 1 tbs chopped chives
- Place salmon fillets on a plate, squeeze lemon juice over salmon and allow to sit for five to ten minutes. Sprinkle filets with salt and pepper just prior to cooking.
- In a good quality heavy sauce pan, heat the olive oil over high heat until hot but not smoking, swirling the olive oil to evenly distribute.
- Add the salmon and allow to cook until golden brown before carefully flipping, about 4 minutes. Cook on the other side until cooked through.
- In a food processor add the sauce ingredients and puree until smooth.
- Add salmon to plates, top with sauce.