Panfried salmon with cheat's aioli recipe
Fresh fish is always a treat, and this dead easy garlicky sauce makes it all the more special. It's a bit of a cheat on a real aioli, but just make sure you choose the best quality store-bought mayonnaise and no-one needs to know.
- 4 salmon fillets, 150-200g each, skin on
- 10ml (2 tsp) olive oil
- 2/3 cup good quality egg mayonnaise
- 1 clove garlic, crushed
- 2 tsp wholegrain mustard
- 1/2 lemon, juice
- 1tsp chives, chopped
In a bowl, combine aioli ingredients, mixing well. Set aside.
Heat a large frypan over high heat. Brush salmon fillets with oil, season with pepper, and salt the skin very well. Place skin-side down in fry pan and cook for 2-3 minutes until crisp. Gently turn and cook for a further 1-2 minutes.
Serve with roasted cubed potatoes and kumera, steamed green beans and a big dollop of aioli.
When cooking salmon with the skin on, make sure it has been scaled.
If salmon is unavailable, use ocean trout.
The easiest way to remove large bones is with a pair of tweezers.
Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.