Saute Salmon with Kona Coffee Sundried Tomato and Avocado Cream Sauce

Ingredients

• 4 tablespoons olive oil
• Four 6-ounce salmon fillets
• Pinch salt
• Pinch white pepper
• 4 shallots, minced
• 1 cup strong brewed peaberry roast
• 1 cup whipping cream
• 2 tablespoons almond liqueur
• 4 tablespoons Avocado Butter, recipe follows
• 2 tablespoons chopped sun-dried tomato, packed in oil
• Salt and freshly ground black pepper
• Thinly sliced avocado and salmon roe, for garnish, optional
• 1 small ripe avocado, peeled, seeded, and diced
• 1/2 lime, juiced
• 1/4 pound unsalted butter
• 1 1/2 teaspoons Worcestershire sauce
• Salt and pepper

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