Pan Seared Salmon with Avocado Remoulade

Ingredients

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shallots

  Raw

  ½ tbsp chopped or 5g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Vegetable oil

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

  1 tbsp or 14g

• Salt

  Table

  ½ dash or 0.2g

• Parsley

  Raw

  ½ tbsp or 2g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Atlantic salmon

  Fish, wild, raw

  12 oz or 340g

• Pepper

  Spices, black

  ½ dash or 0.05g

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.