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This was Delish!!! Love Avocado & Salmon together!! Served it along side of Roasted Asparagus & Cherry Tomatoes.
Hi, Elise. My question is why do you sear the salmon skin side down, first? Every time I do it that way, when I make the first turn the skin sometimes sticks to the pan which in turn sticks to the salmon itself. It still tastes delicious but is not as pretty. I love all of your recipes!
Hi bhaney, great question! You can actually place the fillets in the pan either way, skin side up or down (I’ve updated the recipe to reflect that.) If you place the fillets in the pan skin-side down to start, this will help crisp up the skin, which is delicious, sort of like a salmon version of bacon. If you first place the fillets skin-side up, the fillets will be easier to turn over without falling apart, because the raw skin will help hold the fillet together.
I have probably made this recipe 10 times. My family loves it – made a salmon lover out of my daughter!
Can you make the remoulade ahead of time?
Hi, Susan! You might get a little discoloration in the avocado when you make it ahead, but stirring it up before serving should take care of that. Enjoy!
The avocado remoulade is great. Since I live in Mexico, it’s easy and inexpensive to get them. I can also get superb salmon imported from Chile – bet you didn’t think salmon came from anywhere but the Northern areas! I buy mine in whole filets – almost a yard long – and cut it into portion sizes and freeze in bags. Now I’m trying to concoct other ways to use this remoulade. With any fish, of course, but with fritto misto?
This recipe cooks the salmon the same way I do all the time, only I dredge the top and bottom (avoiding the sides) with plain flour, giving it time to set. Then I plunk it into hot butter instead of oil, and turn it only once. The butter browns during cooking, which is delightful. Then put it on a plate and deglaze the pan with lime juice and pour it over. Simple and scrumptious. Adding the remoulade gives two delightful sauces. I adore the crisped skin. I wish I had a way to use just the skin, because I love it so much. But I’m dying to try other salmon recipes, like mousse, salmon patties and chaud froid, which omit the skin. Can’t make myself throw it out. Especially since it has most of those good Omega fatty acids.
Wonderful way to enjoy this fabulous seafood. Outstanding.
It looks fabulous. I love Salmon and avocados, so I definitely want to make this. I’m on a low carb, keto diet, so I am trying to figure out what the nutritional information is, especially net carbs per serving… I don’t see any nutritional information. Can you please give me the nutritional information? Thanks
Aloha! Thank you so much for the wonderful recipe inspiration. I made a version of this recipe for an avocado recipe contest and WON! Thank you thank you thank you!
Check out the details here: http://saturdayswithmaggy.blogspot.com/2012/02/avocado-festival-and-recipe-contest.html
That’s great Gwen, so glad you liked the recipe, and congrats on your win! ~Elise
Awesome sauce. My family didn’t like it first time I made it. “Too green.”. This time it went over the rice and asparagus too and ran out.
Loved it!!! You know it’s good when all you can say is “mmmh,” with every bite. Best Salmon I have ever had.
This was honestly the best salmon I’ve had for a while, maybe EVER. The avocado remoulade was to die for and it was so easy! This is going into the keeper file!
GREAT recipe! My 6-year-old daughter loves it, and eats the remoulade with a spoon. Goes great with a simple rice pilaf and asparagus.
My boyfriend loooooves salmon, and I’m always looking for new ways to prepare it, so i was really excited when i found this recipe.
The avocados I bought weren’t ripe, so the full flavor wasn’t out there yet – that’s why I decided to substitute the onions with some sweet mango (I’m crazy about avocado-mango combination), and it came out perfect!
And the mustard really gives this remoulade the character.
I bet it was great! Love mango. Esp with avocado. ~Elise
Yummy. As someone who hasn’t experienced avocado outside of guac, this was fantastic. Mine was also thick – halfway between sauce and dip – which was perfect as I dipped my dilled potatoes in it. Alas, the fam wasn’t thrilled with it so I’ve got quite a bit of the roulade left. Does anyone know if it can be frozen and reheated?
I made this a few minutes ago…haven’t served it yet as I am waiting for my boyfriend to come home, but I find my remoulade to be thick. My blender had a hard time blending the ingredients. Is it supposed to be smooth and thin or very thick? Your picture makes it look very much like a sauce and not a dip…mine has the consistency of a dip and the shallots and parsley have not blended out…is that odd?
The avocado mixture should be smooth, not so thick. You might want to blend a little water in it to bring it to a smoother consistency. ~Elise
I will be cooking this for some friends this weekend as a sort of thank-you gift. Do you think a little added paprika or cayenne rubbed onto the fish would conflict with the remoulade?
Sounds like a great addition to me. :-) ~Elise
I loved this recipe! It was so fresh, light and simple, perfect for the warmer weather we are finally having. While I’m used to eating salmon with lemon, I think I’ll be substituting lime a little more often in the future.
I also made this and it was wonderful. I even had friends make it after I told them how wonderful it was and they loved it too!
I first made this when it popped up last year, and was stoked to be reminded of it – I can’t wait to make it again!
Last year, I switched the parsley for cilantro as some others mentioned, and also served it with a Mango Habanero salsa (a definite favorite of mine); light, subtle, and oh-so-easy!
I love this recipe – It has such a fresh avocado taste.
I left out the mustard, substituted cilantro for the parsley & served with sautéed fresh corn & homemade salsa. Shake up some margaritas & you’ve got a fun little feast!
I will definitely being making this remoulade again. Thanks, Elise
I made this shortly after you posted the recipe, and it was delicious! Since I was just cooking for one, I made the remoulade by mashing the ingredients together with the spoon, substituting lemon juice for lime. I’ll definitely be making this again.
This was delicious AND quick (two of us made it in literally 30 min including making some angel hair pasta to go with it). Thanks!