Remoulades are generally mayo or aioli based, but in this instance, we’re going to use avocado seasoned with lime. Avocado flavor with salmon is out of this world! This would be a wonderful dish served with a side of garlicky black beans and rice.
By Chef Tristin Papenfuse
Prep time: 15min
Cook time: 15min
Serves: 4
2 Medium Avocados – peeled and cut
3 Tbsp Fresh Lime or Lemon Juice (whatever you have on hand)
3-4 Tbsp Olive Oil (light)
1 Tbsp Shallot – minced
1 Tbsp Fresh Parsley – minced
1 Tsp Dijon Mustard (to taste)
Salt & Pepper (to taste)
1-1.5lb Salmon Fillets (4 fillets)
Salt and Pepper
Cayenne (optional)
Grapeseed or Canola Oil
Put avocado and lime juice in blender or food processor. Pulse until blended. Add olive oil one tablespoon at a time, pulsing, until desired consistency is achieved. Add shallots and parsley, pulse until just combined. Move ingredients to a bowl, add Dijon mustard, salt and pepper to taste.
Coat sauté pan or grill pan with oil. Heat to medium high. Season both sides of salmon with salt, pepper and cayenne (optional). Carefully lay salmon fillets into pan skin side down. Cook salmon until medium doneness (3-4min/side).
Remove skin once salmon is done (should come right off with spatula). Serve with remoulade sauce.
CHEF’S TIPS:
-When pulsing the remoulade – Only add oil to your desired consistency. I prefer my remoulades to be a bit on the ticker side. I only used 3 tbsp.
-I use an olive oil spray instead of coating my pans with oil to save on calories.
-Removing the bones from the salmon = a more pleasant eating experience.
-Fish is VERY easy to over cook and continues to cook when you remove it from heat. Keep this in mind when you’re cooking it and remove from heat/pan promptly.
About Chef Tristin:
Chef Tristin Papenfuse is a yacht chef and co-owner of Viaggio Charter, based out of Seattle, Washington. She began cooking in the kitchen with her mother and developed a passion for creating wonderful tastes and flavors early on. Tristin is a self-trained chef and takes every opportunity to learn something new from her peers and experimentation with new ingredients.
Tristin’s forte is seasonal and local Pacific Northwest fare, but she also enjoys working with any type of cuisine she can. She has been quoted as saying, “Even if you don’t think there is anything to eat in your fridge, chances are pretty good that I can make something out of what you do have.”
Growing up in Western Florida led to Tristin’s passion for boating, which she and her husband now share. Currently she masters her creations aboard their yacht, VIAGGIO, during charters in the Pacific Northwest and Southeast Alaska throughout the summer. In addition, Tristin works freelance on yachts between SE Alaska and the Bahamas.
Tristin counts herself among the lucky few that are able to make a living while enjoying their passion. Every chance she gets, Tristin and Viaggio Charter try to give back to the community by working with local school fundraisers, SeaFair’s Special Needs Cruise, Epoch Expeditions and other non-profit organizations.
