richard I got this recipe from Simply Recipes – an excellent foodblog by Elise Bauer. Other essential reading on the web this week was this article on Guardian Unlimited, which in turn leads to the very informative and equally disturbing ‘Wolf at the Door‘ website by Paul Thompson. Enjoy avocados while you can and don’t say you weren’t warned. I’m not mad you know.
Preparation time: 15-20 minutes
Cooking time: 25-35 minutes
Skill level: Easy
Serves: 2
Ingredients
- 2 large salmon fillets
- 2 large avocados – cut and peeled
- lime juice – 3tbsp
- 3 shallots – chopped
- parsley – 1tbsp – chopped
- Dijon mustard – 2tsp
- salt and pepper
- olive oil
Place the avocados, lime juice, shallots, parsley and mustard in a food processor and pulse until smooth. Slowly add some olive oil until you have a creamy consistency. Season to taste.
Rinse the salmon fillets under the tap and pat dry on kitchen paper. Roll in seasoned flour.
Heat a small quantity of oil in a heavy bottomed frying pan and add the salmon fillets skin side down. Fry for 3-4 minutes, flip over and cook for a further 3-4 minutes.
Serve with the avocado remoulade.
Verdict: Turns out salmon goes really well with avocado. This is a very simple and very tasty dish which I’ll definitely be eating again very soon.
Drink: A few bank holiday Monday beers followed by a bottle of white.
Entertainment: Two sisters talking.
