Prepare in given order:
Avocado Relish:
1 diced avocado
1 cup of cooked black beans
1 cup of cooked corn off the cob
½ tbsp of chopped jalapeno pepper
2 tbsp of chopped red pepper
1 pinch of chopped cilantro
2 tbsp of lime juice
1 tbsp of rice vinegar
Salt to taste
Combine all ingredients and toss lightly.
Poblano Lobster Sauce Ingredients:
1 cup of white wine
2 roasted poblano peppers
1 tsp of fresh ground garlic
2 pints of heavy cream
3 finely chopped shallots
8 chopped sun-dried tomatoes
1 tbsp of lobster base
Reduce wine with roasted poblano pepper, garlic, shallots, and sun-dried tomatoes for 2 minutes. Add lobster base and heavy cream, and simmer for 3 minutes. Salt to taste.
Salmon:
4 - 8oz filets
Salt & Pepper filets.
Mark on grill, and finish in a pre-heated oven at 350 degrees for 7 minutes.
Top salmon with Poblano Lobster Sauce, and top with Avocado Relish.
Serve with yucca and julienne vegetables.
