Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce

Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce
Still looking for cooking ideas for mom for Mother's day? How about this crispy skinned pan seared salmon with a dill avocado hollandaise sauce? This recipe is so nice and quick and easy that any level of home cook can make it and it is sure to please mom! The salmon is simply seasoned and seared until the skin is nice and crispy and it is served topped with an creamy and lemony avocado hollandaise sauce. Hollandaise sauce is normally made with plenty of butter along with lemon juice but avocado makes a healthier substitute for all of that butter and it is just as creamy and good, pairing well with the salmon. Serve with crisp and juicy steamed asparagus and sweet and tart roast tomatoes to contrast and complement the creamy salmon and avodaise sauce and to complete the meal!

Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce

Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce
Crispy skin is the best!

Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce
Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce

Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2

Crispy skinned pan seared salmon in a creamy and lemony dill avocado 'hollandaise' sauce.


ingredients
    For the avodaise (avocado hollandaise) sauce:
  • 1 medium avocado
  • 1/4 cup lemon juice (~1 lemon)
  • salt to taste
  • water
  • 1 tablespoons dill, chopped
  • For the pan seared salmon:
  • 1 tablespoon oil
  • 2 (6 ounce) salmon fillets
  • salt and pepper to taste
directions
    For the avodaise (avocado hollandaise) sauce:
  1. Puree the avocado, lemon juice and salt in a food processor or blender until smooth, adding enough water to give it a thick sauce consistency, before mixing in the dill.
  2. For the pan seared salmon:
  3. Heat the oil in a pan over medium-high heat, add the salmon, seasoned with salt and pepper to taste, skin side down, reduce to medium heat and cook until the skin is crispy and releases from the pan, about 5 minutes, before flipping and cooking for 2 more minutes.

Option: I like to serve this on steamed or roasted asparagus with a side of roasted tomatoes. You can roast them in the same pan along with the salmon or in the oven.
Nutrition Facts: Calories 471, Fat 33.8g (Saturated 6.3g, Trans 0), Cholesterol 75mg, Sodium 90mg, Carbs 11g (Fiber 7g, Sugars 1g), Protein 35.5g
Nutrition by: Nutritional facts powered by Edamam

11 comments:

Maria said...

Beautiful salmon dish!

Heather Christo said...

What an awesome dinner dish! looks delicious!

naomi said...

such a gorgeous dinner!

Pam said...

Avocado hollandaise? Oh my! The salmon looks perfectly cooked and absolutely delicious Kevin. YUM.

Jenny said...

What a beautiful dinner! Love this Kevin!

Gaby @ What's Gaby Cooking said...

This looks incredible! YUM!

marla {Family Fresh Cooking} said...

Kevin, your recipes are always so tempting! I want this for lunch today!

Lindsay said...

What a fantastic meal! I love the idea of the avocado hollandaise sauce. I think this versatile sauce would go well with so many other dishes.

Anonymous said...

Well hadn't thought of Avocado Hollandaise, guess OLD cooks can lean from young ones too. :))

Melissa | Bits of Umami said...

Avocado Hollandaise!? YES! YES! YES! :) This is absolutely beautiful. Love those roasted tomatoes you got going on over there too.

Jennifer said...

Delicious! Will definitely make it again but with a bit less lemon.

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