This time of year, my nails, hair, and skin can become so dry. What a great excuse to eat one of the healthiest foods on the planet – the avocado. The good fats supplied by this gorgeous fruit can not be duplicated. This avocado remoulade is a sort of “mayonnaise” without all the un-pronounce-able ingredients and trans fats you find in a mayo jar. The taste is absolutely delightful. It can be used in a thousand ways, as long as you eat it all up once you prepare it. (Avocadoes do turn brown – if they last that long.)
- 2 large avocados, cut and peeled
- 3 tablespoons freshly squeezed lime juice (you can substitute lemon juice)
- 3‐4 tablespoons olive oil
- 1 tablespoon minced shallots or green onion
- 1 tablespoon minced fresh parsley
- 1 teaspoon Dijon mustard or to taste (no sugar – check the label)
- Salt and pepper to taste
- 1 1/2 to 2 pounds of wild caught salmon fillets
- Coconut Oil
- 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 coconut oil. (Earth Chef or Green Pan Cookware is the only non‐stick cookware I recommend. It is available at Zellers in Canada or Target in the United States.)
- Season both sides of the salmon fillets with salt and pepper.
- Carefully lay the salmon into the pan, skin side down first.
- Cook the salmon until it is done, and flakes easily when pressed with a fork (approximately 4 to 6 minutes per side).
- Serve salmon with avocado remoulade sauce.