This is a recipe from the always good Elise of Simply Recipes. It’s wonderful in its simplicity and its creamy light taste. It takes very little time to put together, which was nice as I’ve been feeling pretty tired lately and it took most of my energy just to convince myself to make something last night.
The avocado remoulade is creamy and tangy – a very good accompaniment for the salmon. In fact, on its own I think it can be made for other meals, such as seafood tacos and quesadillas.
As the olive oil is an important component to the sauce, it would do well to make sure you have a good olive oil. Alice Waters talks in her book, The Art of Simple Food, that you should keep two types of olive oil on hand: a basic one for frying, sautéing, etc. and one that has a very good, light flavor when it will be featured prominently in a dish.
Have you ever done an olive oil tasting? Apparently there are places in Napa and Sonoma that offer that as an alternative to wine tasting. I’ve always been too busy with the wine though…
I haven’t, but that’s a really good idea! I’ve started buying my olive oil from Napa distributors (hopefully growers too). It’d be great to visit some places up there and check it out.
FYI – i made the spaghetti and cheese last night. it was great! i can’t wait to make it again with different cheeses. and that bechamel sauce? so easy! i was worried, but it came out perfectly. thanks!
Wonderful! I’m glad you like it! Yes, the sauce is surprisingly easy and good. I’ve seen recipes that add wine to it too. This is a great dish to play with – experimenting with different cheeses, as you mentioned, and adding in meets and vegetables. The topping can be crackers, breadcrumbs, or panko as well.