I haven’t made fish in forever and this was the ultimate comeback dish! It’s very well balanced and delicious. There’s not much else to say except it’s great and you should try it!
Recipe courtesy of Simply Recipes
2 large avocados, peeled and chopped
3 T. freshly squeezed lime juice (can substitute lemon)
3-4 T. olive oil
1 T. minced shallots or green onion
1 T. minced parsley
1 tsp. dijon mustard
Salt and pepper to taste
1 to 1 1/2 pounds of salmon fillets
canola oil for frying
Long grain wild rice
1. Begin boiling water for rice and cook according to the package.
2. Put avocado pieces and lime juice into a food processor or blender and pulse until blended.
3. 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.
4. Coat the bottom of a sauté pan with oil, heat on medium high. 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 4-5 minutes per side.
5. Spread avacado remoulade on plate, lay salmon over and garnish with left over green onions or parsley. Scoop some rice on the side and you’re set!