SALMON with AVOCADO CREAM

SALMON with AVOCADO CREAM 1. In the bowl of a food processor, add 2 ripe avocados + ½  C whole milk Greek yogurt + juice of 1 lemon (2 tbsp) + 1 chopped jalapeño + 1 tsp kosher salt. Whirl to combine. Season to taste with more salt if necessary. Set aside 2. In a large skillet, over medium high heat, add 2 tbsp extra-virgin olive oil. Sprinkle 4, 8 oz skin-on salmon filets with kosher salt. When oil is shimmering, gently place salmon, flesh-side down into the pan. Sauté until brown and crispy, 5 minutes. Gently flip over and sauté skin-side down another 3 minutes. Remove and drain on paper towels 3. Serve with avocado cream + lemon wedges + sliced jalapeños + cilantro. Serves 4