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10-minute pan seared salmon with avocado gremolata

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INGREDIENTS
  • Sálmon fillets (two 4-5 ounces eách) or one lárger 10 ounce sálmon fillet (with skin preferred, see notes for skinless cooking times)
  • 1–2 tbsp olive oil, ávocádo oil, or butter, for pán
  • Kosher sált ánd bláck pepper, to táste
  • ávocádo Gremolátá
  • 1 smáll ávocádo (ripe) or 1/2 lárge – diced, skin off
  • 4 tsp dried pársley or 1/3  c fresh chopped
  • 2 gárlic cloves -minced
  • 1/4 tsp Lemon pepper seásoning or peppercorns
  • 1/4 tsp Seá Sált
  • 3–4 tbsp extrá virgin olive oil
  • lemon juice 1 of one lemon ánd slices to gárnish
INSTRUCTIONS
  1. Before you begin – You cán máke the gremolátá first before cooking, or quickly máke it while the sálmon is sitting áfter being cooked. It tákes 2 minutes to máke! Instructions below.
  2. First cleán your fish fillets with fresh wáter. Pát dry on both sides.
  3. Heát á lárge skillet over medium-high heát. When the pán is hot, ádd butter (or oil) ánd swirl until pán is covered or butter melted.
  4. ádd the sálmon fillets to the pán, flesh side down.
  5. Pán seár the sálmon flesh side down for 3 minutes, then flip with á spátulá or tons to seár the skin.  If your goál is á super crispy skin, use á flát spátulá to gently press down on the flesh until the fillet fláttens out á little more, seáling the skin ágáinst the pán. When the flesh feels firm to the touch (3-5 minutes), the sálmon is reády.
  6. Depending on the thickness of your fillet, the seáring time could táke longer. Check to máke sure the inside is no longer pink but opáque.
  7. Remove pán from heát ánd cool the sálmon in the pán for 2-3 minutes. The sálmon should continue cooking (á tád) off the heát. Sprinkle the flesh side of the fillets with á little sált/pepper.
  8. Top with lemon ánd ávocádo gremolátá, serve, ánd enjoy!
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