INGREDIENTS:
• 2 large avocados, cut and peeled
• 3 tbsp. freshly squeezed lime juice
• 3 tbsp. coconut oil
• 1 tbsp. minced shallots or green onion
• 2 tbsp. minced parsley
• 1 tsp. Dijon mustard (or to taste)
• Pepper and Celtic salt to taste
• 1 ½ pounds of salmon fillets
• Coconut oil or ghee
DIRECTIONS:
1. Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add oil, still pulsing, until you reach the desired consistency of sauce. Add minced shallots (or green onions) and parsley, and pulse just until the shallots are combined. Place the mixture in a bowl, then add mustard, salt, and pepper to taste.
2. Coat the bottom of a sauté pan with coconut oil on medium-high heat (wait until hot). Season both sides of the salmon fillets with salt and pepper, then carefully lay the salmon into the pan, skin side down.
3. Cook the salmon until the fish flakes easily with a fork (about 3 to 4 minutes per side). Serve salmon with avocado cream sauce.
Makes 6 servings.
NUTRITIONAL COMPARISON (PER SERVING)
“HEALTHIFIED” SALMON = 639 CALORIES, 50G FAT, 35G PROTEIN, 12G CARBS, 10G FIBER (71% FAT, 22% PROTEIN, 7% CARBS)
