light meals salads seafood

Fresh salmon salad with home made dill mayo

December 6, 2013

This is nice and easy, the dill and fennel add some great flavours. When I was cleaning up I accidentally dropped my vintage glass eggcup and silver teaspoon (see photo below) into the insinkerator while it was going! Glass splinters all over the kitchen. Sad about the loss of my treasured eggcup though 🙁

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For the salmon:
300g to 500g fresh salmon cut into pieces
1/2 fennel bulb
1/2 beetroot
1/2 telegraph cucumber
1 tablespoon olive oil
Small handful of dill, chopped
Himalayan or sea salt & pepper to taste
1/2 lemon
2 spring onions, sliced

Pan fry the salmon in the olive oil till golden on the outside and just cooked on the inside. Thinly slice the fennel bulb, beetroot and cucumber (use a mandolin if you have one). Mix the salmon and vegetables gently together, squeeze over the lemon juice, season with salt and pepper, garnish with half of the dill – save the other half for the mayo. Dollop with the home made mayo.

For the mayonnaise:
2 egg yolks
1⁄2 teaspoon of mustard powder
1 tablespoon of lemon juice
1 tablespoon of apple cider vinegar
1⁄2 cup of olive oil
Chopped dill (optional)
Himalayan or sea salt & pepper to taste

In a blender add egg yolk, mustard, lemon juice, vinegar and salt/pepper. Blend to combine. With blender running, very slowly add the oil into the mixture. Continue blending until the mixture is thick and forms an emulsion. Season to taste, stir in the leftover dill from the salmon recipe. Will keep up to 2 weeks if stored in a sealed jar in the fridge.

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