I had bookmarked the recipe from Elise at SimplyRecipes:
I steamed jasmine rice, garnished it with chopped red peppers for Bob and chopped tomato for me, and plated a small mound of brocco sprouts for a little crunch.
I am so glad I gave this one a try. It is definitely a "keeper"...not to mention that it is worth making the dish for the avocado remoulade alone. My mind was going a mile a minute thinking of all the wonderful things you can do with it. The taste is so fresh and clean, and the texture is almost like a mousse. Cool, smooth, creamy, oh my the things I could spread that on...
I promise you will not be one bit disappointed in this dish. Give it a try!
Pan Seared Salmon with Avocado Remoulade
· 2 large avocados, cut and peeled
· 3 Tbsp freshly squeezed lime juice (can substitute lemon)
· 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
· 1 Tbsp minced shallots or green onion
· 1 Tbsp minced parsley
· 1 teaspoon Dijon mustard or to taste
· Salt and pepper to taste
· 1 to 1 1/2 pounds of salmon fillets
· Grapeseed or canola oil
1 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 Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side.
Serve salmon with avocado remoulade sauce.