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Chilean Salmon with Avocado Cream Sauce

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.

 

Chorizo Egg Breakfast Skillet

Ingredients

  • 2 tbs olive oil
  • 1 cup red potatoes peeled and diced (small dice)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 large shallot, chopped
  • 1 bell pepper, sliced julienne, stem and seeds removed
  • 6oz chorizo sausage, removed from casing
  • ½ cup pale ale beer (I used Scrimshaw)
  • 14oz crushed stewed tomates, in juices
  • 4 eggs
  • ¼ cup fresh grated parmesan cheese
  • 1 large avocado, sliced
  • ¼ cup cilantro

Directions

  1. preheat oven to 350.
  2. In a cast iron skillet, heat the olive oil. Sprinkle the potatoes with salt and pepper, cook over medium high heat until potatoes are fork tender, remove potatoes from skillet.
  3. Return skillet to heat, adding additional olive oil if the pan is dry and cook the shallots and red peppers until soft. Add the chorizo, stir and break up while cooking. Once the chorizo is mostly cooked, add the beer, scraping to deglaze the pan.
  4. Add the tomatoes and cook until slightly reduced, about 5 minutes. Return potatoes to the pan.
  5. Crack the eggs on the skillet, evenly spaced.
  6. Cook in a 350 oven until the whites have set, about 10 minutes.
  7. Top with cilantro, parmesan and avocado prior to serving.
https://domesticfits.com/chilean-salmon-with-avocado-cream-sauce/

 

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Comments


Averie @ Averie Cooks December 5, 2012 um 7:47 am

I could go to town big time on the avo cream sauce! Delish!

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brandi December 5, 2012 um 9:03 am

well, i need this for dinner now. guess i need to get some salmon. gorgeous!

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Bree December 5, 2012 um 10:13 am

Me too! My full time job is owning a Spanish school for children and I am obessesed with the cultures. I also have never been to Chile but this event sounds fabulous! I actually just made an avocado cream sauce myself! http://www.skinnymommy.com/2012/11/seared-shrimp-with-avocado-cream-sauce.html

Reply

RavieNomNoms December 5, 2012 um 10:20 am

Oh my this is just sensational! It is so pretty it looks like it should be in a restaurant!

Reply

Ashley – Baker by Nature December 5, 2012 um 10:25 am

I’m not a big fan of salmon, but that avocado cream sauce could turn me into a believer.

P.S. We’re going to Costa Rica in two months and I think I’ll be begging to stay, too!

Reply

Jackie December 5, 2012 um 6:45 pm

You are?! Where? I loved Montezuma and Dominical. I was not excited about Jaco, I left after an hour. I want to go to the East Coast next time.

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Anna @ Crunchy Creamy Sweet December 5, 2012 um 12:49 pm

Beautiful and delicious dish, Jackie! LOVE the avocado cream sauce!!!

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claire @ the realistic nutritionist December 5, 2012 um 2:06 pm

I want to go there too! Let’s plan a trip together 🙂

Reply

Jackie December 5, 2012 um 6:44 pm

For REAL! I want to go so bad.

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Julia | JuliasAlbum.com December 5, 2012 um 3:23 pm

We’ve just got a lot of fresh wild salmon (not frozen), I just cooked it yesterday and will be cooking it in months to come. 🙂 This recipe sounds delicious!

Reply

Jackie December 5, 2012 um 6:43 pm

You’re so lucky! Are you in the Pacific Northwest?

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Julia | JuliasAlbum.com December 12, 2012 um 2:38 pm

No, but my husband just traveled there, ordered it, and it arrived in a huge box by mail. We got fresh wild salmon, smoked salmon, seabass cheeks, and black cod.

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sippitysup December 5, 2012 um 6:15 pm

I was there too. This is like a soup salmon combo from that night. But you knew that… GREG

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Jackie December 5, 2012 um 6:42 pm

Whaaaa?? You where there?!
I know, I’m so excited about that soup, it was so good. I think I had three bowls. Thank you again for driving, you’re the best 🙂

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Julie @ Table for Two December 5, 2012 um 6:22 pm

I love a good salmon! They’re so flakey and tender and just perfect. The sauce is glorious!

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Jackie December 5, 2012 um 6:43 pm

I haven’t always loved salmon, and sometimes it’s just too strong. But the Chilean salmon was so mellow and delicious. I was all about it.

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Cassie | Bake Your Day December 5, 2012 um 6:59 pm

Girl, this is gorgeous salmon! I love the avocado cream sauce!

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Anna @ Hidden Ponies December 5, 2012 um 7:26 pm

I love salmon but always forget about it in the winter – thanks for the reminder! This is so pretty with that sauce too.

Reply

baker street December 6, 2012 um 1:14 am

I’m a big fan of salmon so this one is right up my alley! 🙂

Reply

Chung-Ah | Damn Delicious December 6, 2012 um 4:15 am

Jason and I went to Costa Rica too a couple years ago and had a blast! I wish we could’ve missed our flight and spent an extra day too like you did for Madrid.

Now this salmon? Amazing. I love all the flavors and that avocado cream sauce is just my style!

Reply

Gerry @ Foodness Gracious December 6, 2012 um 6:35 am

I love your plate design! Had salmon last night but not as cool looking as yours 🙂

Reply

Weekly Food Gawking | Haley Eats December 7, 2012 um 6:32 am

[…] Chilean Salmon with Avocado Cream Sauce. Salmon is one of my favorite foods. I need to make this sauce! […]

Reply

R.O.R. December 8, 2012 um 12:12 pm

I’d like to compliment your food photography. I’m hungry way before I get to the recipe!! Well done!

Reply

Jackie December 8, 2012 um 3:06 pm

Thank you so much! That’s such a nice thing to say.

Reply

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