Wild Pacific Salmon With Creamy Avocado Sauce

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6 wild pacific salmon fillets (6 ounces each), about 1" thick

1/2 large avocado, peeled, pitted, and quartered

1/4 cup fat-free sour cream

1 tablespoon reduced-fat mayonnaise

1 teaspoon lemon juice

1 teaspoon minced garlic

1/4 teaspoon hot-pepper sauce

1/4 teaspoon worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon ground black pepper

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