Pan Seared Salmon with Avocado Remoulade

Ingredients

• 2 large avocados, cut and peeled
• 3 tablespoons freshly squeezed lime juice, can substitute lemon
• 3-4 tablespoons extra virgin olive oil
• 1 tablespoon minced shallots or green onion
• 1 tablespoon minced parsley
• 1 teaspoon Dijon mustard or to taste
• Salt and pepper to taste
• 1 to 1 1/2 pounds of salmon fillets

Directions

1. For the avocado remoulade, add the avocado pieces and lime juice to a food processor or blender, then pulse until the mixture comes together.
2. Drizzle in the olive oil slowly as you pulse, stopping when the sauce has the consistency you want.
3. Add the minced shallots, or green onions, and the parsley, and pulse only long enough to mix them in.
4. Scrape the sauce into a bowl, then add the mustard and season with salt and pepper to taste.
5. For the salmon, warm a tablespoon of oil in a sauté pan over medium high heat.
6. Sprinkle salt and pepper over both sides of the salmon fillets. Set the fillets in the hot pan, then turn the heat down to medium.
7. If the salmon still has its skin, you can start it with the skin facing up or down. Skin-side up makes the fish a little sturdier when you flip it, since the uncooked skin helps keep the fillet intact. Skin-side down at the beginning helps the skin brown and crisp, which is its own little reward.
8. Cook the salmon to about medium doneness, about 3-4 minutes per side.
9. Serve the salmon with the avocado remoulade sauce.