Pan Seared Salmon with Avocado Remoulade

Ingredients

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Lime juice

  Raw

  3 tbsp or 45g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  1 tbsp or 4g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 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.
2. Coat the bottom of a saute 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.
3. Serve salmon with avocado remoulade sauce.

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