This was our dinner last night and the anchovy mayonnaise was a hit. It would be great with many other dishes besides the salmon. I would like to try it with tuna too. There is no excuse for buying processed mayonnaise, which usually contains garlic and onions (watch for the words “natural flavour”, which can include garlic and onions). A homemade mayonnaise takes no more than a few minutes if you have a food processor.
Salmon is a wonderful protein to eat at least once a week for the Omega 3, which helps neutralize the free radicals in the body which can lead to cancer. However, go easy on it because it is a very fatty fish and fat is a gut irritant, so work out how much you can tolerate without triggering symptoms.
- 4 small salmon fillets
- Olive oil
- Salt & pepper
- 1 egg yolk
- 4 anchovy fillets
- 2 tsp dijon mustard
- splash of water
- 200 mls light oil
- 1 tbsp white vinegar
- Heat oven to 180°C/350°F.
- Place the salmon (deboned) on a piece of tin foil on an oven tray.
- Drizzle with olive oil and season it.
- Place in the oven until cooked. (4-6 minutes per half inch thickness)
- Meanwhile place the egg yolk, water and anchovies in a food processor and whiz until emulsified.
- Drizzle in the oil gradually until all used.
- Add the vinegar, season and mix again.
- Serve salmon with the mayonnaise, sweet potato mash and broccoli.