Crispy salmon with avocado -sauce recipe
Inspired by Guasacaca, the Venezuelan Avocado -Salsa, this light green sauce could not be easier. The spring onions and a plenty of coriander bring cooling vegetable quality and oil thicken the sauce into a Mayo-like wealth when it mixes. Don’t be afraid to try the sauce with a Serrano instead of Jalapeño, Chile. The creaminess of the avocado masked a large part of the heat and everything that is left is a welcome heating.
Starting with an unheated pan and an oil oil -the formula is destroying Crispy fish skin. Use this technique every time with other skin-on fish fillets for misjudged results. This creamy (but milk -free) sauce is also beyond fried or roasted chicken (either thighs or breasts).
