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Salmon with Hatch Chili Sauce

Updated: Feb 28




Ingredients:


2- 4 oz Salmon Filets with skin on

1/2 teaspoon salt &  1/2 tablespoon- separate

1/2 tablespoon finely ground black pepper

2 green hatch chilis, charred over flame

1 medium avocado, peeled and diced into cubes

1/2 cup Kumana Foods- Be Original Sauce

3 tablespoon avocado oil, separated

2 tablespoons lemon juice

1 medium yellow onion, peeled and diced

In a medium pot, combine diced avocado, charred chilis, Kumana Foods Be Original Sauce, 1/2 teaspoon salt, 2 tablespoons of the avocado oil, lemon juice, and diced onion.  Cook over medium heat for 20 minutes.

 While sauce is cooking, coat the salmon pieces with the remaining avocado oil, salt, and black pepper. Place in your airfryer at 400 degrees for 10 minutes.

After 20 minutes, remove sauce from heat and allow to cool for 5 minutes. Combine all ingredients in a food processor and pulse on intervals until combined.

Serve sauce over salmon and enjoy!

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