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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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