Pan Seared Salmon with Avocado Remoulade Recipe
- Carbohydrate 10.2876837494318 g
- Cholesterol 81.675 mg
- Fat 34.7904106248375 g
- Fiber 6.98297480613763 g
- Protein 32.6427737497724 g
- Saturated Fat 6.67387249998972 g
- Serving Size 1 1 Serving (266g)
- Sodium 125.359874954346 mg
- Sugar 3.30470894329412 g
- Trans Fat 4.96511656249212 g
- Calories 477 calories
Step-by-step
- 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.
Visual cues dictate doneness far more reliably than arbitrary timers when searing fish. High heat applied to a heavy sauté pan transforms the protein structure of salmon rapidly, making precise observation essential. Acid from lime or lemon juice prevents the avocado base of the remoulade from oxidizing while introducing the sharp contrast needed to balance rich fats. Pulse the food processor carefully to maintain textural integrity rather than pureeing the herbs completely.
Judging Doneness Without a Thermometer
Watch the lateral flesh of the fillet as heat transfers upward from the pan. Opaque pink color should climb roughly halfway up the side of the fish before the first flip. Cook for three to four minutes per side over medium-high heat until the center retains a translucent coral hue. Remove the fillets immediately at this stage to prevent the residual heat from overcooking the delicate protein.
- Store leftover salmon in an airtight container in the refrigerator for up to two days.
- Flake chilled leftovers into morning eggs or cold grain salads.
- Thin excessively thick remoulade sauces with an extra half teaspoon of citrus juice.
