I apologize that the posts have been so sparse lately. I’ve just returned from a trip to Long Beach for a meeting, and preparing for that has also been keeping me pretty busy for the past month or so. I’ve had less time to cook than usual, and even less time to blog about it. But, the good news is that things have calmed down at least a tad, and so more tasty treats from my kitchen should be appearing here in the near future.

Today, something simple: another recipe recommendation, this time from Simply Recipes. Lately, when I’m faced with persistent questions of “What’s for dinner?” or “I wonder how to make (XYZ)?” Elise’s Simply Recipes blog has become my go-to source. And she seldom lets me down. Her recipes are, as you might assume, reasonably simple, and her instructions are very clear. This recipe for pan-seared salmon with a sauce made from avocados was no exception. I don’t think I ever would have thought of combining avocados and salmon, but since both Matt and I love both of those foods, as soon as I saw the recipe Ik new I had to try it. The creamy avocado matched very nicely with the flavor of the salmon. And it’s just so pretty, too.

I was amazed how smooth the avocado remoulade got — after food processing the avocado it was a bit coarse, but as soon as you add the olive oil it becomes silky smooth.

My only complaint about this recipe is the recommended cooking time — my salmon wasn’t nearly done in the middle after the 3-4 minutes per side she recommends (and I like my meat and fish on the rare side), so next time I’ll use slightly lower heat so I can get it done all the way through without having the outside be too crispy. And yes, I’ll definitely be making this again.

You can find the recipe here: Pan-Seared Salmon with Avocado Remoulade