Pan Seared Salmon with Avocado Remoulade

This time of year, my nails, hair, and skin can become so dry. What a great excuse to eat one of the healthiest foods on the planet – the Pan Seared Salmon with Avocado Remoulade. The good fats supplied by the fruit can not be duplicated. This avocado remoulade is a sort of “mayonnaise” without all the un-pronounce-able ingredients and trans fats you find in a mayo jar. The taste is absolutely delightful. It can be used in a thousand ways, as long as you eat it all up once you prepare it. (Avocadoes do turn brown – if they last that long.)

Pan Seared Salmon with Avocado Remoulade Recipe

Serves 4

Ingredients

• 2 large avocados, cut and peeled
• 3 tablespoons freshly squeezed lime juice (you can substitute lemon juice)
• 3‐4 tablespoons olive oil
• 1 tablespoon minced shallots or green onion
• 1 tablespoon minced fresh parsley
• 1 teaspoon Dijon mustard or to taste (no sugar – check the label)
• salt and pepper to taste
• 1 1/2 to 2 pounds of wild caught salmon fillets
• coconut oil

Directions

1. Put avocado pieces and lime juice into a food processor or blender, and pulse until blended.
2. Slowly add olive oil, pulsing until you reach desired consistency of sauce.
3. Add minced shallots (or green onions) and parsley, pulse just until combined.
4. Remove to a bowl, add mustard, salt and pepper to taste.
5. Coat the bottom of a sauté pan with coconut oil. (I recommend Earth Chef or Green Pan non‐stick Cookware.)
6. Season both sides of the salmon fillets with salt and pepper.
7. Carefully lay the salmon into the pan, skin side down first.
8. Cook the salmon until it is done, and flakes easily when pressed with a fork (approximately 4 to 6 minutes per side).
9. Serve salmon with avocado remoulade sauce.

Original recipe available on GoodFood.