Seared Salmon Medallions with Avocado Butter Sauce

Ingredients

½ pound salmon, fresh, skinned, de-boned

Kosher salt, as needed

Freshly milled pepper, as needed

Grapeseed oil, as needed

1 cup avocado butter sauce (recipe follows)

Avocado Butter Sauce

2 ounces white wine (Fumé Blanc or Chardonnay)

2 tablespoons white wine vinegar

1 tablespoon shallots, minced

2 ounces heavy cream

4 ounces butter, sweet, cut in cubes, cold

1/4 avocado, mashed smooth

Kosher salt and fresh black pepper to taste

Directions

Preparation: Place wine, vinegar, and shallots in a Calphalon saucepan (1-quart size) or coated sauté pan. Place on range and simmer to reduce until the liquid BARELY covers the shallots.

After reduction is complete, add cream and reduce again until the cream is LIGHTLY thickened and very shiny.

Whisk the butter into reduction, beating constantly, stirring back-and-forth until all butter has been incorporated.

Remove from the heat and whip in the avocado pulp. Season with salt and pepper to taste. Place in a glass or ceramic container and hold warm for service. Makes 1/2 cup

Preparation: Prepare the salmon. Slice the salmon on the bias at a 45° angle, slicing about 1/4-inch thick. Place the medallions on a plate and season lightly with the kosher salt and fresh black pepper.

Place a sauté pan or cast-iron skillet over medium-high heat and allow the pan to heat up. Lightly oil the pan with the grapeseed oil. Once the oil has been heated, lay the salmon medallions on the hot pan and sear on each side very quickly. The pieces will only need to sear about 1 minute per side.

After searing on both sides, remove from the heat and place on a slightly warm platter. Drizzle the Avocado Butter Sauce over the top or serve on the side of the platter. Serve immediately. Makes 3-4 appetizer servings