Salmon with Avocado Leche de Tigre (Peruvian Avocado Sauce) Recipe by Stephanie Izard | Yummly
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Salmon with Avocado Leche de Tigre (Peruvian Avocado Sauce)

Edwardo: "Very tasteful sauce. Loved popping the wild rice…" Read More
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Salmon with Avocado Leche de Tigre (Peruvian Avocado Sauce)

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A blend of avocado and leche de tigre (the citrusy marinade used for ceviche) form a smooth, brightly-flavored sauce for pan-seared salmon fillets — with a playful nut-and-puffed-wild-rice topping.


  • 3 cups canola oil (for puffed wild rice)
  • 1/4 cup wild rice (black)
  • coarse kosher salt (for puffed wild rice)
  • 3 lime (small)
  • 2 Tbsp. chopped, toasted and salted pistachios
  • 1 pinch Korean red chili flakes (gochugaru; or use a pinch of other red chili flakes)
  • 1 Tbsp. fresh chopped cilantro
  • 2 skin on salmon fillets (5-6 oz. each)
  • coarse kosher salt (for salmon)
  • 1 Tbsp. canola oil (for salmon)
  • 2 Tbsp. butter
  • 1/2 small sweet onion
  • 1/2 jalapeño chili
  • 1/2 cup coarsely chopped cilantro (leaves and tender stems, for sauce)
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1/4 cup water
  • 1 Hass avocado (small)
  • 1 tsp. coarse kosher salt (plus more if desired; for sauce)
  • 6 cilantro leaves (large, for garnish, optional)
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    Reviewer Profile Image
    Edwardo 2 months ago
    Very tasteful sauce. Loved popping the wild rice, it helped make a great topping for the salmon. Will do this again!
    Reviewer Profile Image
    Guenther 4 months ago
    Great tips during the video and the salmon was fantastic. Even my teen, who usually only likes plain food, liked it with the sauce and toppings.
    Reviewer Profile Image
    Kaylee Connor a year ago
    Absolutely incredible taste. 10 / 10 very refreshing.
    Reviewer Profile Image
    Delgado 3 years ago
    made this for the lakers crew they loved it. thanks for sharing.