Ingredients

• 4 tablespoons olive oil
• Four 6-ounce salmon fillets
• Pinch salt
• Pinch white pepper
• 4 shallots, minced
• 1 cup strong brewed peaberry roast
• 1 cup whipping cream
• 2 tablespoons almond liqueur
• 4 tablespoons Avocado Butter, recipe follows
• 2 tablespoons chopped sun-dried tomato, packed in oil
• Salt and freshly ground black pepper
• Thinly sliced avocado and salmon roe, for garnish, optional
• 1 small ripe avocado, peeled, seeded, and diced
• 1/2 lime, juiced
• 1/4 pound unsalted butter
• 1 1/2 teaspoons Worcestershire sauce
• Salt and pepper

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Instructions

1. Heat a saute pan over medium-high heat. Add the oil. Season the salmon on both sides with salt and pepper. Saute for 3 to 4 minutes on each side. Set aside and keep warm.
2. For the sauce: In saucepan, add the shallots and coffee and reduce down to 1/4. Add cream and reduce until it thickens. Strain the sauce, and add the amaretto, Avocado Butter, and tomato. Whisk until fully incorporated. Season to taste.
3. To serve: Sauce the plate, and lay the salmon in the center of the plate. You may garnish this dish with 3 to 4 pieces of thin fan sliced avocado and salmon roe.
4. Puree avocado and lime juice in food processor. Add butter, Worcestershire sauce, salt and pepper until fully incorporated.