The key to a great meal is the fish. It’s the protein source that’s packed with essential nutrients and proteins, but it’s also the only source of Omega 3 fatty acids, which we need to maintain good health. In fact, the “Western diet”, which is based on meat and animal products, is the leading cause of heart disease and cancer, and it’s responsible for over one third of all cancers worldwide.
The best way to prepare salmon is to sear it on a hot grill for a few minutes, then finish it off in a hot oven for a few minutes. This maximizes the contrast between the salmon’s tender white flesh and its rich brown skin, but if you’re short on time, you can get the same flavor and texture by pan-searing the salmon in a non-stick skillet for 3-4 minutes on each side, then finishing it in the oven for a few minutes at 220 degrees Celsius.
Salmon is a staple protein for many, yet it’s not always the easiest to cook. I find it’s a bit of a pain to maintain a nice crust on the outside so that it doesn’t fall apart in the pan, and it’s also more difficult to cook it through because the salmon can overcook if the heat is too high. My solution? Combining a little bit of science with a little bit of heart, I’ve worked to create a recipe that allows you to have a perfectly grilled piece of salmon each and every time.
This is without a doubt the finest seared fish dish I’ve ever tasted. It was remarkable how fresh and easy this avocado remoulade was when paired with it. The avocado remoulade comes together quickly. The addition of fresh lemon juice to the remoulade adds a zesty note to the dish.
Seared Salmon at its Finest
One of my favorite menu items is wild Atlantic salmon. This fish is high in omega-3 fatty acids and is thus extremely healthful. I quit eating any type of farmed fish, which is rich in the bad omega-6 fatty acids, a long time ago. There are many more benefits connected with wild caught fish than their farmed counterparts, according to the many studies performed. One of my greatest concerns is the use of antibiotics. Because we consume so many antibiotics via our food supply, we are allegedly growing more resistant to them. It’s past time for us to rethink and change our dietary habits. Begin right now.
Recipes to Print
Avocado Remoulade with Crispy Seared Salmon
In a blender, mix the avocado chunks and lemon juice and pulse until smooth. Slowly drizzle in the olive oil until the sauce reaches your preferred consistency; I left some texture in mine. Pulse in the shallots, parsley, mustard, salt, and pepper to mix.
Heat the grapeseed or avocado oil in a pan until it is hot. Allowing the oil to smoke is not a good idea.
Season the salmon on both sides with salt and pepper. Place the salmon in a heated pan and cook for 3 to 4 minutes each side, or until desired crispness is achieved.
Serve the salmon with a dollop of avocado remoulade sauce and a sprinkle of fresh parsley on top, if desired.
Recipe for the best grilled salmon with avocado remoulade
This finest seared salmon dish with avocado remoulade is a fantastic way to get a taste of Alaskan wild salmon. You will not be sorry, believe me.
Seared salmon with avocado is the perfect summertime meal. It’s light, refreshing, and low in calories. It’s packed with protein and Omega 3s, which make you feel full and satiated. And its very very easy to make.. Read more about salmon with avocado dill sauce and let us know what you think.