A Three-Course Dinner: Grilled Salmon with Avocado Remoulade (Entreé)

This is probably the most tedious dish I've done so far. Aside from grilling the fish, I also made a remoulade and salad as side. I avoided adding more starch like potato or rice since I already served risotto on the first course.

To prepare the avocado remoulade, you'll need 1 large avocado (about 200g), 1 tablespoon each of lime juice (rind included), olive oil and crushed parsley, and salt to taste. Combine the avocado meat together with the other ingredients in a blender and blend well. Make sure that there are no lumps left.

For the salad, simply mix 1 cup of alfalfa with some chopped celery, sliced black olives, 1 teaspoon lemon juice, 1 tablespoon olive oil, and some cherry tomatoes. Toss well.

 Season the fish with sea salt, white pepper and crushed tarragon. Coat a non-stick pan with olive oil (about 3 tablespoons) then heat up over medium far. Place the salmon skin-side first and cook for about four minutes. Turn the fish and cook the other side for about 2-3 minutes. Once done, rest the salmon before plating.

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