Pan Seared Salmon with Avocado Remoulade (Gluten-Free)
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!
- 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
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.
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.
Source: The Savvy Kitchen
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