pan seared salmon with avocado remoulade

Remember how fish and I weren’t on the best of terms and then one day a certain mustardy fish came into my life and became my new best friend? Well it now has a rival. Her name is Salmon. And she not only tastes good but she brings an unusual and very complimentary side-kick to the table: the avocado. True, they are an unexpected couple. Consider them the Cinderella team, the dark horse, the underdog; but their flavors compliment each other so perfectly you will wonder why you doubted, why you didn’t have faith, and why the heck you didn’t try it sooner.

This meal takes less than fifteen minutes to prepare, making it a simple but elegant weeknight dinner. The salmon is tender and moist with a crunchy shell of salt and pepper and melts in your mouth when dipped in the remoulade. Unlike most remoulades which are mayonnaise based, this one is mustard based. It adds a bit of bite to the smooth taste of the avocado. Yet the remoulade never steps out of bounds; it only enhances the flavor of the salmon. Together they made a cute and tasty couple.

Pan Seared Salmon with Avocado Remoulade
Adapted from Simply Recipes

Serves 2

1 large avocado
3 tablespoons freshly squeeze lime juice
3 tablespoons olive oil
2 tablespoons minced green onion, white and green parts, plus extra for garnish
1 tablespoon Dijon mustard or to taste
Kosher salt and freshly ground black pepper
2 5-ounce salmon fillets

Cut avocado in half and remove seed. Scoop the avocado flesh into the bowl of a food processor fitted with a steel blade. Add lime juice. Process until blended. Add the green onion and pulse until combined. Slowly add olive oil, pulsing until you reach desired consistency. The remoulade should be thicker than a pan sauce, but thinner than a dip. Remove to a bowl and add mustard and season with salt and pepper.

Remove any skin on the salmon. Generously season both sides of the fillets with salt and pepper. In a skillet over medium high heat, coat the pan with olive oil and heat until almost smoking. Gently place fillets in pan and cook about 3 – 4 minutes per side. The salmon should turn from bright pink to a very pale pink when done, and should flake easily with a fork.

Serve salmon with the remoulade.