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Herbed Mayo Salmon

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I got this idea from my friend, Rossie, who I also adapted my favorite salmon recipe from.  Her favorite dinner is taking a salmon fillet, sprinkling salt and pepper (or lemon pepper) on it, slathering mayonnaise on top of that and baking until browned.  I love some good salmon, so when I snagged some fresh herbs on sale, I thought of Rossie’s mayo salmon and had a little fun with it.

Dennis and I both loved it!  The creamy, crusty herb-infused mayo really complimented the salmon, and was quite simple to throw together.  The herbs I used went well with the fish, but I bet you could substitute any others you might have on hand.  Have fun!

Herbed Mayo Salmon

Printable recipe
Printable recipe with picture

4 (3-4 oz) skinless salmon fillets
Salt and pepper
½ cup mayonnaise
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh chives, chopped
1 teaspoon dried dill

Preheat oven to 350 and spray a baking dish with oil. Place salmon in baking dish and sprinkle with salt and pepper. Mix the mayonnaise with the herbs, the spread it over the fillets. Bake uncovered for 20-25 minutes, until the mayo gets a little brown crust.

Veronica’s note: When substituting dried herbs for fresh or vice versa, use this general rule of thumb: 1 teaspoon dried herbs = 1 tablespoon fresh.

Recipe by Veronica Miller, inspired by Rossie K.

*I served the salmon with Jenna’s yummy Buttery Lemon Brussels Sprouts with Bacon and Nutmeg.*

I didn’t calculate the calories for this recipe and was wondering, as a reader, do you prefer the calorie information to be included or does it matter to you?

One Minute Mayonnaise

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In the past, making homemade mayonnaise was quite a chore that involved a lot of whisking and slowly, slowly pouring oil into an egg & vinegar mixture.  Thanks to my friend, Dewey, who introduced me to the joy of homemade mayonnaise, I’ve discovered that using a food processor makes the task much faster.  Less than a minute, in fact.  Here, I’ll prove it: 

 

See that?  40 seconds and it’s ready to use.  And it’s even better than the best name brand mayonnaise you can purchase.  So what are you waiting for?  You have nothing to lose! 

One Minute Mayonnaise
Printable recipe 

1 egg
1 tablespoon white vinegar
1/2 teaspoon salt
1 1/2 cups canola oil 

Place the first three ingredients in food processor bowl. Measure the oil and have it ready. Turn the processor on and once the egg is mixed, begin pouring the oil through the feed tube while it’s still running. Start with a thin stream and increase the flow until all the oil is incorporated. The mayonnaise should be done by the time all the oil is in, but run it a few more seconds if it’s not thick enough.  Store in refrigerator for up to ten days. 

Veronica’s Notes: You can use any oil you wish, but you must make sure that it has ZERO bittnerness to it.  Any hint of bitterness is magnified 100-fold when you turn it into mayonnaise.  Dewey warned me but I discovered it the hard way by making my first batch with just a half cup of the olive oil I had in my pantry.  I liked the taste on it’s own, but it was slightly bitter and when turned into mayonnaise, it was terrible.  You can also use any type of acid you wish, like lemon juice or apple cider vinegar, but I like the taste of it best with white vinegar. 

Recipe source: adapted from Dewey B. 

I added 2 tablespoons fresh chopped chives to make this chive mayonnaise. 2 teaspoons dried chives could be substituted.

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