Thai Salmon with Avocado & Lime

We have a friend who bought an Aga. For those of you who don't know, Agas aren't ovens, they are cooking units. There's a whole bizarre sub-culture of Aga owners who probably have Aga underwear for those romantic nights when you warm your buns on the cooking unit. Anyway, our friends had one shipped from England all the way to Silver City (oddly enough they were not the first to do so, they were the second), and the unit was accompanied by the included short British installation man. They've since taken to sharing their Aga magazines with me, much to my delight. It's a whole new set of recipes. Have you noticed how so many recipes just recycle the same tripe? Well, if Aga is recycling their tripe, its new tripe for me.

Tonight we made a recipe out of an 06 issue.
Get two thick salmon fillets. Cut them in half horizontally, but leave a spine of connecting meat. Open 'er up. Now, take two avocados, 1 T. of Thai curry paste - we used red, but massaman would be great too, and the zest and juice of one lime. Mash them roughly.

Fill your split fillets with the mixture.

Salt and pepper your fillets. Oil a baking dish, and pop in an oven at 450F for about 10 minutes or until done.
While the fish is baking, combine 1 T. Soy Sauce, 2 T. Sweet Chili Sauce & 2 T. Water in a saucepan. Warm over a medium heat to combine. When the fish is done, plate, serve with jasmine rice (great taste pairing), drizzle with sauce and enjoy with a crisp light beer.

We had two new beers tonight. I had this Italian one - Peroni. At first I didn't much care for it, but with the fish it was very nice indeed. Tyler's beer was too dark for fish.

Tyler also made this great salad of nectarines and pistachios. That was an amazing flavor pairing - I can guarantee that you'll see it in a dessert in the near future.