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2 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup Kikkoman Lime Ponzu, divided
1 lime, juiced
2-1/2 lb salmon fillet, skin on
2 ripe avocados, halved, pitted and peeled
1/2 cup sour cream
3 garlic cloves, pressed
1/4 cup olive oil
1 lemon, juiced
Combine butter, brown sugar, Lime Ponzu and lime juice. Remove scales from salmon with a knife, place salmon, skin side down in a baking dish; brush with butter mixture and bake at 375° for 40 minutes, basting with remaining butter mixture. In a blender mix the avocadoes with sour cream, garlic, olive oil and lemon juice, puree to form the sauce. Serve sliced salmon with a dollop of avocado sauce on top.
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