Achiote Rub Salmon and Hass Avocado Crema Sauce

Recipe courtesy of Hass Avocados from Mexico.

Recipe Ingredients:

Achiote Rub:
5 tablespoon achiote seeds
1 1/2 tablespoons Mexican oregano, dried
1 1/2 tablespoons ground black peppercorns, black
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons ground cinnamon, ground
1 tablespoon salt
1 cup lime juice
1/2 cup orange juice
3/4 cup garlic cloves, chopped

Salmon:
8 ounces salmon filet, with skin on
Cooking spray
Achiote rub (ingredients included below)**
Hass Avocado from Mexico Creme( ingredients included below)**
1/4 cup buttermilk
1 cup Hass avocado from Mexico; peeled, pitted and chopped
1 lime, juice of
3/4 cup crema or Mexican cream (substitute 1/2 cup heavy cream mixed with 1/4 cup sour cream)
1/2 teaspoon cayenne pepper

Hass Avocado Crema Sauce:
1/4 cup buttermilk
1 cup Hass avocado from Mexico; ripe, peeled, pitted and chopped
1 lime, juice of
3/4 cup crema or Mexican cream
1/2 teaspoon cayenne pepper
Salt, to taste

Cooking Directions:

1. Prepare the Achiote Rub: Toast the peppercorns and cumin seeds in a dry pan. Let cool.
2. In a spice grinder, add achiote seeds, oregano, peppercorns, cumin and cinnamon. Grind smooth.
3. In a blender combine the ground mix with 1 tablespoon salt, garlic, and citrus juices. Blend until smooth and refrigerate.
4. For Salmon: Line an oblong baking dish with foil and spray the foil with cooking spray. Place salmon, skin side down, on the foil and brush salmon with olive oil. Coat the salmon with the achiote rub.
5. Cover the dish with foil and bake the fish at 325°F (160°C) until the thickest part of the fish flakes easily with a fork (about 15 minutes).
6. While the fish is baking, prepare Hass Avocado Crema Sauce: Place avocado, buttermilk, and lime juice in a blender and purée.
7. Whisk into crema and finish with salt and cayenne pepper. Check for seasoning.

Makes 2 servings.

Recipe and photograph courtesy of Hass Avocados from Mexico; mexhassrecipes.com.