Pan Seared Salmon with Avocado Remoulade My Weeknight Winner

Ingredients

• 2 (6-ounce/170g) salmon fillets, skin on, pin bones removed
• 1 tablespoon (15 ml) olive oil
• 1/2 teaspoon (2.5ml) sea salt
• 1/4 teaspoon (1.25ml) freshly ground black pepper
• 1 tablespoon (15g) unsalted butter
• 1 lemon wedge, for serving
• 1 ripe avocado, pitted and roughly chopped
• 1/4 cup (60ml) mayonnaise (full-fat or light)
• 2 tablespoons (30ml) finely chopped red onion
• 2 tablespoons (30ml) finely chopped fresh parsley
• 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) lemon juice, freshly squeezed
• 1 tablespoon (15ml) capers, drained and chopped
• 1/4 teaspoon (1.25ml) hot sauce (such as Tabasco), or to taste
• Salt and freshly ground black pepper, to taste