Pan Seared Salmon with Avocado Remoulade

According to traditional French cooking, a remoulade should be mayonnaise with mixed herbs (parsley, chives, chervil and tarragon), capers, cornichons, and a few drops of anchovy essence.  So this may not be a traditional remoulade, but it is a healthier version that still ends up with a similar smooth consistency.

My quest to start liking fish started a couple of years ago already, and I still haven't cooked or eaten very much salmon.  I was still afraid that it would taste too fishy, and here is the dish that finally won me over for good.  The remoulade is bursting with citrus and so creamy from the avocado, making a perfect pair for the salmon.

Pan Seared Salmon with Avocado Remoulade and Asparagus
Adapted from Simplyrecipes.com

INGREDIENTS

• 2 large avocados, cut and peeled*
• 3 tablespoon freshly squeezed lime juice
• 3-4 tablespoons olive oil
• 1 tablespoon minced shallots
• 1 tablespoon minced parsley
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

• 1 to 1 1/2 pounds of salmon fillets
• Canola oil
• 1 pound fresh asparagus, washed, woody ends removed*

*Tip: To cut and peel an avocado, begin by making a cut with a sharp knife vertically on the avocado.  When the knife hits the pit, begin turning the knife using the pit as a guide until you have made an incision all the way around the avocado.  Twist and pull on the sides until they come apart.  Remove the pit with a knife, and then make grid-like cuts through the flesh on both halves.  Use a metal spoon to scoop out the pieces.

*Tip: To prepare asparagus, first wash them well.  Then you need to remove the bottom ends because they are woody and hard to chew.  To do this, hold a stalk with two hands and let it snap as close to the bottom as feels natural.  It will almost always snap in the right place by itself.

DIRECTIONS:

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 and parsley, pulse just until combined. Transfer to a bowl, add mustard, salt and pepper to taste.  Set aside.

Preheat toaster oven (or regular oven) to 350.  Coat a baking sheet with olive oil, then add the asparagus.  Toss the asparagus on the sheet to coat it in oil.  Sprinkle with salt and bake for 7-15 minutes, depending on the thickness of the spears.  Test with a fork to check donness.  Spears will be tender when done.

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.

Serve salmon over remoulade and asparagus.

Recipe may be halved.
Serves 4.