On Sun, 16 May 2010 09:52:28 +0200, "Giusi" >
wrote:

>celeri remoulade (obviously not low carb)

What makes it high carb? I'm not a low carber, so I'm clueless.

All this carb talk about remoulade made me look and I found a recipe
that looks delicious: Pan Seared Salmon with Avocado Remoulade
http://simplyrecipes.com/recipes/pan...ado_remoulade/


Ingredients

* 2 large avocados, cut and peeled
* 3 Tbsp freshly squeezed lime juice (can substitute lemon)
* 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
* 1 Tbsp minced shallots or green onion
* 1 Tbsp minced parsley
* 1 teaspoon Dijon mustard or to taste
* Salt and pepper to taste

* 1 to 1 1/2 pounds of salmon fillets
* Grapeseed or canola oil

Method

1 Put avocado pieces and lime juice into a food processor or blender
and pulse until blended. Slowly add olive oil, pulsing, until you
reach desired consistency of sauce. Add minced shallots (or green
onions) and parsley, pulse just until combined. Remove to a bowl, add
mustard, salt and pepper to taste.

2 Coat the bottom of a sauté pan with oil, heat on medium high until
almost smoking. Season both sides of the salmon fillets with salt and
pepper, carefully lay the salmon into the pan, skin side down. Cook
the salmon until about medium doneness, about 3-4 minutes per side.

Serve salmon with avocado remoulade sauce.

Serves 4.

------

*Note: I would not use a blender. I'd mash the avocado with a fork
and then combine with the rest of the ingredients because I like some
texture in remoulade sauce.


--
I love cooking with wine.
Sometimes I even put it in the food.