Salmon with Avocado Remoulade

Unlike George, I am not enamored with salmon. To please George, I went to buy it at Agata & Valentina. The lady ahead of me bought King salmon which was $6.00 more than regular salmon.

“Is it worth the difference?” I asked.

“Definitely,” she said. She was right.

Menu

Salmon with Avocado Remoulade Sauce
Mashed potatoes (GS)
Salad (HS)
Wine: Giesen Sauvignon Blanc 2009
Dessert: Caramelized Apple Slices


Prepping:

1 ripe avocado, peeled and cut into chunks
2 tablespoons lemon juice
About 2 teaspoons green onions, finely chopped
About 1 tablespoon parsley, chopped
2 tablespoons olive oil, more if needed
1teaspoon Dijon mustard
Salt and pepper

I put the avocado, lemon juice, onions and parsley in the food processor
and blended it, gradually adding the olive oil, and seasoned the mixture with mustard, salt and pepper. I stored the sauce in a bowl, covered it with seran wrap and kept it in a cool place till ready to use.

Cooking:

¾ lb King salmon fillet, cut into two portions
Salt and pepper
1 tablespoon olive oil
Lemon wedges for garnish

I seasoned the salmon with salt and pepper and sautéed the fish, skin
side down, for about 3 minutes per side. I plated the salmon and
served it alongside the avocado sauce.

The look of the pale green remoulade and the glistening pink salmon
alone made me root for this dish. More important, this salmon was succulent and infinitely flavorful. George awarded the avocado sauce
two stars.