Pan seared salmon with a creamy avocado remoulade sauce, avocados puréed with lime juice, olive oil, shallots, parsley, and Dijon.
- 2 large avocados, cut and peeled
- 3 tablespoons freshly squeezed lime juice (can substitute lemon)
- 3-4 tablespoons extra virgin olive oil
- 1 tablespoon minced shallots or green onion
- 1 tablespoon minced parsley
- 1 teaspoon Dijon mustard or to taste
- Salt and pepper to taste
- 1 to 1 1/2 pounds of salmon fillets
1 Make avocado remoulade sauce: Put avocado pieces and lime juice into a food processor or blender and pulse until blended.
Slowly add olive oil, pulsing, until you reach desired consistency of sauce.
Add minced shallots (or green onions) and parsley, pulse just until combined.
Remove to a bowl, add mustard, salt and pepper to taste.
2 Sauté salmon fillets: Heat a tablespoon of oil in a sauté pan on medium high heat.
Season both sides of the salmon fillets with salt and pepper. Place the fillets in the hot pan and lower the heat to medium.
If your fillets are skin-on, you can either place the fillets in the pan skin-side up or skin-side down. 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. If you place the fillets in the pan skin-side down to start, this will help crisp up the skin, which can be a tasty treat on its own.
Cook the salmon until about medium doneness, about 3-4 minutes per side.
3 Serve: Serve salmon with avocado remoulade sauce.