lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, November 22, 2013

Crispy Skin Salmon with Avocado Remoulade

Crispy Skin Salmon with Avocado Remoulade
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.
Crispy Skin Salmon with Avocado Remoulade

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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