2 large avocados, cut and peeled

3 Tbsp freshly squeezed lime juice (can substitute lemon)

3-4 Tbsp light olive oil (light refers to flavor and color, not calories)

1 Tbsp minced shallots or green onion

1 Tbsp minced parsley

1 teaspoon Dijon mustard or to taste

Salt and pepper to taste

1 to 1 1/2 pounds of  wild salmon fillets

Grapeseed or 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 shallots (or green onions) and parsley, pulse just until combined.

Remove to a bowl, add mustard, salt and pepper to taste.

Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking.

Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down.

Cook the salmon until about medium doneness, about 3-4 minutes per side.

Serve salmon with avocado remoulade sauce.