Crispy Baked Salmon w/ Avocado Remoulade
Crispy Baked Salmon w/ Avocado Remoulade could be just the dairy free and pescatarian recipe you've been looking for. One portion of this dish contains roughly 44g of protein, 53g of fat, and a total of 807 calories. This recipe serves 4 and costs $5.31 per serving. A couple people made this recipe, and 54 would say it hit the spot. Head to the store and pick up flour, mayonnaise, salt and pepper, and a few other things to make it today. It works well as a main course. It is brought to you by Savour These Senses. From preparation to the plate, this recipe takes approximately 10 minutes. With a spoonacular score of 96%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Crispy Salmon Croquettes with Remoulade Sauce, Pan Seared Salmon with Avocado Remoulade, and Pan-Seared Salmon With Avocado Remoulade.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
2 avocados
1 cup bread crumbs
2 tsp dijon mustard
2 eggs (beaten)
¼ cup flour
2 cloves garlic (minced)
1 tbsp garlic powder
1 tbsp green onion (minced)
1 tbsp jalapeno (minced)
2 limes
¼ cup mayonnaise
¼ cup olive oil
1 tbsp parsley
4 salmon filets
salt and pepper (to taste)
Equipment:
oven
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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).
3. Transfer the fish to the oven and bake until cooked through (about 10 minutes).
4. Serve with remoulade and additional lime.
Nutrition Information:
covered percent of daily need
