Wednesday, January 23, 2013

Pan Seared Salmon with Avocado Remoulade (Gluten-Free)

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I'm bad at cooking salmon. Like terrible at it. I always think I cook it long enough, but every time I take it off it's always, always still a dark pink color inside. Don't be like me. Make sure the salmon is cooked all the way through and flaky so you don't have to go back and put it on the stove. It's embarrassing.
This is a quick salmon recipe with tons of flavor. The Avocado Remoulade reminds me of guacamole, so if you're a fan of that you're definitely going to love this. Dijon is also a new favorite flavor of mine when cooking. I love it in my other favorite salmon recipe, and more recently I had it on chicken tenders. It adds a tang that really brings out the flavor of whatever you're cooking. Enjoy!

Printable Recipe

  • 2 large avocados, cut and peeled
  • 3 tbsp. freshly squeezed lime juice (can substitute lemon)
  • 3-4 tbsp. olive oil
  • 1 tbsp. shallots or green onion, minced
  • 1 tbsp. parsley, minced
  • 1 tsp. Dijon mustard or to taste
  • Salt and pepper to taste
  • 1 to 1 1/2 lbs. of salmon fillets
  • Grapeseed or canola oil
Add the avocado and lime juice to a food processor. Blend until smooth. Slowly drizzle in the olive oil while pulsing the avocado mixture until you reach your desired consistency of sauce. Add minced shallots (or green onions) and parsley and pulse until combined. Pour avocado mixture into a bowl and stir in mustard, salt and pepper, to taste. 

Heat a saute pan to medium high heat and coat the bottom with oil. Heat until oil is almost smoking. Season both sides of the salmon fillets with salt and pepper. Lay the salmon in the pan skin side down. Cook the salmon about 3-4 minutes per side, or until it reaches your desired doneness.

Serve salmon with avocado remoulade sauce.

Source: Simply Recipes

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