This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Seared Salmon with Avocado Sauce and Tomato-Cilantro Salsa
We borrow from Colombia's take on guacamole—spiked with both lime juice and vinegar as well as fresh chilies—to create an easy, no-cook sauce for salmon fillets. A fresh tomato-cilantro salsa finishes the dish, adding a bright, acidic note to balance the rich, savory fish.
cups cherry or grape tomatoes, roughly chopped
tablespoons lime juice, divided, plus lime wedges, to serve
01In a medium bowl, toss the tomatoes with 1 tablespoon of the lime juice and ¼ teaspoon salt. Set aside. In a blender, combine the scallions, both chilies, vinegar, remaining 2 tablespoons lime juice and ¾ teaspoon salt. Blend until smooth, about 30 seconds. Add ¾ cup of the cilantro and the avocado. With the blender running, stream in 3 tablespoons water and blend until smooth and creamy, about 1 minute, scraping the blender jar as needed; if needed, add up to 1 tablespoon more water to achieve the correct consistency. Set aside.
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