 | I have been lucky to dine at Nobu a few times, the most interesting being in Hong Kong with Miss F. Now that she is eating salmon, I have something else to offer her when we return =) This recipe is loosely based on the recipe for Nobu's crispy skin salmon. I didn't have time to get to the Asian grocer for daikon, so I decided to try the fish with avocado remoulade instead. It was wonderful. I know I will use this remoulade the next time I make po-boys. It is rich and creamy, the perfect accompaniment to the salmon. |
2 large avocados, cut and peeled
3 tablespoons lime juice
3 tablespoons olive oil
1 tablespoon minced shallots
1 tablespoon minced parsley
1 teaspoon Dijon mustard
dash of hot sauce
Salt and pepper to taste
1 pound salmon, cut into 4 filets
Canola 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 shallot and parsley, pulse just until combined. Remove to a bowl, add mustard, hot sauce, salt and pepper to taste.
Heat a large nonstick skillet over high heat until hot, and swirl oil in. Place salmon, skin side down, in skillet; cook, undisturbed, for 2 minutes. Cook remaining 3 sides of fish until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 1 minute each side; fish should cook 5 minutes total.
Serve salmon on top of avocado remoulade sauce.
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