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Pan Seared Wild Salmon with Avocado Remoulade & Roasted Butternut Squash


Pan Seared Salmon with Avocado Remoulade


  • Preheat a skillet over medium to high heat. I prefer to use a stainless steel instead of nonstick pan, as with nonstick you will not get as nice browning of the skin.
  • The key to crisp skin is to dry salmon (or other fish) and salt it before adding to the pan. I like to use a Grapeseed oil as it has higher smoke point.
  • Add enough oil to coat the bottom of the pan, about 1-2 tbsp. Let the oil start to shimmer before adding fish skin side down. Always lay the fish away from you so it does not splatter oil on you.
  • I prefer wild salmon to farmed one but this could be said for any fish you buy in the market today.
  • Leave the fish without touching it. You are going to cook it skin side down for 90% of the process. Depending on thickness of fish, usually around 5 to 6 minutes.
  • Flip it over and cook for additional minute on the other side and then with spatula remove from pan and onto a paper towel to drain.
  • While the fish is resting for a minute or two, make Avocado remoulade .


Avocado Remoulade

  • Add two avocados and three  teaspoons of fresh lemon juice to a food processor  and pulse till blended.
  • Slowly drizzle in olive oil until you reach your preferred consistency.
  • Instead of olive oil and lemon separately, we like to use Brachia Lemon Flavored Extra Virgin olive Oil but you can use any flavor you like, basic garlic, sage etc, the possibilities are endless.
  • Add 1 teaspoon of good Dijon Mustard (or omit if you are not a fan)
  • Remove to a bowl and add salt and pepper  to taste.


Roasted Butternut Squash Recipe

  • Peel the outer skin of a butternut squash. Cut in pieces and remove the seeds.
  • Cut butternut squash in  half inch cubes and toss in a bowl with some good extra virgin olive oil and season it with salt and pepper. You can also spiinkle some dry oregano (my favorite) thyme, dry basil or any other spice you like. Just remember that little goes a long way.
  • The reason for cutting all the pieces  uniform is to have them cook at same rate.
  • Lay some parchment paper on a cookie sheet and spread oiled and seasoned butternut squash pieces on a pan in single layer. Roast in a 375 degree oven for aprx  25-30 minutes , turning it once with metal spatula. (do not overcook the squash as it will get mushy)
  • Put all the ingredients on the table and enjoy


Dobar Tek


  • 2 large avocados, cut and peeled
  • 3 tablespoons fresh lemon juice
  • 3-4 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard or to taste
  • Salt and pepper to taste
  • 1 to 1 1/2 pounds of salmon fillets
  • Feel free to substitute flavored  oil like Brachia Lemon Extra Virgin Olive Oil instead of combination of olive oil and lemon)




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2 thoughts on “Pan Seared Wild Salmon with Avocado Remoulade & Roasted Butternut Squash

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  2. avatar Joey Fisher says:

    trying to make this tonight:))))

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