Pan-Seared Salmon with Avocado Remoulade

Adapted via Simply Recipes
Serves: 4

For Salmon:
– 4 salmon fillets with skin, bones removed
– olive oil
– 1 tbsp paprika
– 2 tsp cumin
– 2 tsp kosher salt
– 2 tsp pepper

For Remoulade:
– 2 large avocados, peeled and pitted
– 3 tbsp lime juice
– 2 cloves of garlic
– handful of cilantro
– 1 to 2 tbsp olive oil

Make the remoulade: place all of the ingredients into a food processor or blender – mix until fully blended. Add a few tbsp of water to thin out the consistency, and to help it blend easily. Set aside while preparing the fish.

Prepare the fish: mix all of the spices together in small bowl. Brush the salmon pieces with olive oil, and sprinkle the spice rub all over each fillet; gently press the spices into the salmon to adhere.

Preheat the oven to 350°F. Warm an ovensafe grill pan (or regular skillet) over medium heat – set the fillets into the pan, skin side up. Allow fish to cook, without touching, for 2 to 3 minutes. Flip the salmon, and place the pan into the oven – bake the salmon for 5 to 8 minutes, or until cooked through.

Assembly: Spoon a mound of remoulade onto a plate – using the back of a spoon, drag the avocado to create a tapered look. Set the salmon on top and serve immediately (you can also just mound it and dig in!

To read more about this dish and my musical pairing, click HERE.

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