Pan Seared Salmon with Avocado Cream
Ingredients:
2 large avocados, cut and peeled
3 tbsp freshly squeezed lime juice
3 tbsp coconut oil
1 tbsp minced shallots or green onion
2 tbsp minced parsley
1 tsp Dijon mustard (or to taste)
Pepper and Celtic sea salt to taste
1 1⁄2 pounds of salmon fillets
Coconut oil, ghee, or grass fed butter
Instructions:
Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add oil, still pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, and pulse just until shallots are combined. Place mixture in a bowl, then add mustard, salt, and pepper to taste.
Coat the bottom of a sauté pan with coconut oil on medium-high heat (wait until hot). Season both sides of the salmon fillets with salt and pepper, then carefully lay the salmon into the pan, skin side down.
Cook the salmon until the fish flakes easily with a fork (about 3 to 4 minutes per side). Serve salmon with avocado cream sauce.
Makes 6 servings.
