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Salmon fillet with homemade mayonnaise

evoo extra virgin olive oil fish gentile di mafalda Healthy mayo recipe

Ingredients

  • 1 lb salmon fillet

For the mayonnaise

  • 2 large eggs, at room temperature
  • 2 teaspoons fresh squeezed lemon juice (or vinegar)
  • 1 cup of Gentile di Mafalda extra virgin olive oil
  • A pinch of good quality fine grain sea salt

Method

For the mayonnaise

  • Separate the egg whites from the yolks and place the egg yolks in the bowl.
  • Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well.
  • Slowly, a few drops at a time, pour the Gentile di Mafalda extra virgin olive oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the Gentile di Mafalda extra virgin olive oil in a slow and steady stream. If the Gentile di Mafalda extra virgin olive oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the Gentile di Mafalda extra virgin olive oil has incorporated.
  • If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time.
  • Once all the Gentile di Mafalda extra virgin olive oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with fine grain sea salt. Add a small splash of water if you would like a thinner mayonnaise.

For the salmon

  • Preheat oven to 350°F. Line a baking pan with foil.
  • Place salmon fillet on prepared pan. Spread mayonnaise mixture evenly over the salmon.
  • Bake salmon fillet for 20-25 minutes or until salmon flakes easily with a fork.

FIND THE TRESPALDUM BY GENTILE DI MAFALDA IN OUR EVOO SELECTION

FIND ALL THE INGREDIENTS FOR THIS RECIPE AT EGRO', next to Borough Kitchen, Islington Square, 116 Upper St, London N1 1AB, United Kingdom.


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