Pan Seared Salmon With Avocado Remoulade

Name: Pan Seared Salmon With Avocado Remoulade
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 25
Cuisine: Global
Ingredients: 2 larges avocados, cut and peeled; 25 servings Grapeseed or canola oil; 1 teaspoon Dijon mustard or to taste; 1 Tbsp minced shallots or green onion; 3 Tbsps light olive oil (light refers to flavor and color, not calories); 3 Tbsps freshly squeezed lime juice (can substitute lemon); 1 Tbsp minced parsley; 454 grams salmon fillets; 25 servings Salt and pepper to taste

Pan Seared Salmon With Avocado Remoulade requires roughly 10 minutes from start to finish. This recipe serves 25. One portion of this dish contains about 4g of protein, 19g of fat, and a total of 191 calories. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. If you have parsley, olive oil, salmon fillets, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Lime Juice

Olive Oil

Avocado

Sauce

Equipment you will use

Food Processor

Blender

Add minced shallots (or green onions) and parsley, pulse just until combined.

Ingredients you will need

Green Onions

Shallot

Parsley

Remove to a bowl, add mustard, salt and pepper to taste.2 Coat the bottom of a saut 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.

Ingredients you will need

Salt And Pepper

Salmon

Mustard

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Serve salmon with avocado remoulade sauce.

Ingredients you will need

Sauce

Avocado

Salmon

Equipment

Ingredients

Servings:

2larges

avocados, cut and peeled 25servings

Grapeseed or canola oil 1teaspoon

Dijon mustard or to taste 1Tbsp

minced shallots or green onion 3Tbsps

light olive oil (light refers to flavor and color, not calories)3Tbsps

freshly squeezed lime juice (can substitute lemon)1Tbsp

minced parsley 454grams

salmon fillets 25servings

Salt and pepper to taste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.