Oven baked salmon with garlic mayonnaise is even better with the addition of fresh herbs.
Garlic mayonnaise, or aioli, by its French name, is a sauce that is used all over the Mediterranean on fish, vegetables and meat. At its most traditional, it is made by grinding garlic with a mortar and pestle, then adding in egg yolks and olive oil to make an emulsified dressing. Of course, you could also smash some garlic and throw it in mayonnaise, but the result wouldn't quite be the same. But if you don't want to go through the time-consuming process of creating traditional aioli, you can compromise a little for a quicker result. Serve oven-baked salmon with garlic mayonnaise for a rich, gourmet dish.
Instructions
1. Preheat the oven to 325 degrees F. Grease a shallow baking dish with a little olive oil. Layer thyme and oregano sprigs in the pan. Rinse the salmon fillets and pat them dry.
2. Place the fillets on top of the herbs, skin side up, in the baking dish. Put the dish in the oven and set the oven timer for 15 minutes.
3. Make the dressing. Place egg yolks, garlic, lemon juice, freshly ground black pepper and a couple of generous pinches of sea salt in a blender. Blend on high speed until the mixture begins to thicken.
4. Drizzle in the olive oil in a slow steady stream until the mayonnaise begins to emulsify. Add the remaining oil steadily. Taste and adjust the seasoning if needed. If the mayonnaise is too thick to pour, whisk in a little hot water to thin it out.
5. Check the of the salmon fillets with a thermometer inserted into the fleshiest part of the fillet. They are ready when the internal temperature reaches 125 degrees F.
6. Remove the fish from the oven. Allow it to stand for three minutes. Remove the skin and using a large metal spatula, turn the fish over, and plate it on a serving platter. Drizzle sauce over the fillets and garnish the plate with parsley. Serve the garlic mayonnaise on the side.
Tags: baking dish, garlic mayonnaise, internal temperature, , salmon with
