Crispy Baked Salmon w/ Avocado Remoulade
It is official. I am done with college assignments for EVER! I am so excited to be done. Without school to think about, I was able to cook up a storm last weekend while dog sitting for my parents’ 8-month-old golden retriever, Ellie. The great thing about cooking in my mom’s kitchen is that her pantry is always stocked and she has the greatest food photo lighting tools and accessories. This recipe was a little experiment that I did with my avocados while there.
I made a basic remoulade sauce with mayonnaise, but also added avocado, lime juice and jalapeno for extra flavor. The result was perfect for a fish dish, a nice citrusy kick paired with a creamy sauce. I chose to bread my fish and sear each side over high heat before baking it to create a deliciously crisp crust. I think it is important to have some crunch in this dish to give it some textual variety.
Crispy Baked Salmon w/ Avocado Remoulade
- 2 avocados
- 1/4 cup mayonnaise
- 1/4 cup olive oil
- 2 tsp dijon mustard
- 2 limes
- 2 cloves garlic minced
- 1 tbsp green onion minced
- 1 tbsp jalapeno minced
- salt and pepper to taste
- 4 salmon filets
- 1/4 cup flour
- 2 eggs beaten
- 1 cup bread crumbs
- 1 tbsp garlic powder
- 1 tbsp parsley
- Preheat the oven to 425F.
- For the sauce, whip together the avocados, mayonnaise, olive oil, dijon mustard, juice of 2 limes, garlic, onion and jalapeno until a smooth sauce is formed. For a thinner sauce, add additional olive oil. Season to taste with salt and pepper.
- For the fish, lightly dust each filet with flour. To bread, dip the filets in the eggwash, then into the bread crumbs.
- Heat canola oil over high heat until very hot, then sear the filets until crisp and golden brown on each side (about 2 minutes per side).
- Transfer the fish to the oven and bake until cooked through (about 10 minutes).
- Serve with remoulade and additional lime.
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Wonderful pairing and an outstanding idea. Nice photo too!
This really does sound good. I love citrus flavors on fish. I also like that you seared the salmon before baking it.
Really nice photo. I like your styling with the plate and the glass piece matching colors and then the greens of the placemat and the avocado sauce. Beautiful! And did I mention the food sounds delicious too?
Congratulations! What an accomplishment and this dish was a fabulous way to celebrate. I love the flavor combinations!
Hey Jenny, your Crispy Baked with Remoulade is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/955?source=blog
This looks absolutely incredible. MMMMMM>
This looks really good! Love the addition of avocado!
Great recipe! I don’t eat meat but I can definetely try the remoulade!
Oh wow, that looks gorgeous – I love the color and creaminess of your avocado remoulade, and the salmon looks perfect! 🙂 Definitely a must try!
I think I recognize all of those props! Really pretty styling in this picture Jen. XO
This looks wonderful – such great colors! I love avocados, this sounds like a great dinner!
This looks so SO good!! I am really intrigued by the avocado remoulade!
Incredible flavours and so healthy. Great post
great merried of salmon and the avocado!
loves ur green napkin & tq fr sharing 😉
Wow, this looks amazing. Great way to get me to eat fish by adding the avocado remoulade…looks delicious! buzzed
I’ve been getting avocados for under a buck here lately so I’m using them with everything. I have some salmon in the freezer now, so this may be my next combo to try. Yum.
I’m so far behind on blog love, but I noticed this one when you posted it and drooled a bit. I love salmon and am always looking for ways to dress it up or keep the flavors fresh. This sounds great.
This sounds sooo good! I’m going to try it for dinner tonight. Thanks for the great idea 😉
Just to let you know that this delicious salmon is one of my Friday Favorite Finds. http://bookcasefoodie.wordpress.com/2011/12/19/friday-favorite-finds/
A Hit! The family loved it. I didn’t have green onion so I used some onion powder. Used salmon with skin and did exactly as directed. Baked a little longer as it was pretty thick. I’ll do half the Remoulade next time, but it was delicious! Thanks for a keeper!