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A couple of weeks ago I ate baked salmon covered with dill and mayo at a friend’s house and it was delicious! I had no idea you could bake mayo but it worket fabulous!

So last night when she came to my house for dinner I decided to try making her salmon with an asian twist, and o’boy, what a brilliant idea! 🙂 I will certainly cook this dish many more times!

I made my own mayo but you could use store bought just as well. Since the mayo is going to be flavoured I just made a basic mayo with eggs and oil, nothing else added.

My mayo was made with an electric beater but came out a little to soft so use ahand mixer instead wich will make the mayo more stiff. Or you could use a food processor.

For this recipie I use misopaste wich isn’t strictly low carb due to it being made of soy beans and can contain traces of gluten. But the quantity is really small and it adds depht and umami to the dish. You could omit it and perhaps try some concentrated liquid seafood stock?

Home made base mayo without flavour.

  • 1 egg room temperature (put the egg in a bowl of warm water for a couple of minutes if you forget to take it out of the fridge in time)
  • ca 1 1/3 cup, or 3 dl, neutral good quality oil.

Crack the egg in a bowl suitable for your handmixer.

Start mixing on high speed. While mixing, add the oil, first by the drop and then pouring.

It is hard do say exactly how much oil you need, it depends on how large the egg is, but when your mayo is white and stiff it is done.

For 4-6 servings of salmon you need:

  • One piece of fresh salmon filet, enough for how many servings you are making, you need a little more than 1/2 pound, or 250-300 gr, per serving
  • Your home made mayo or about 1 pound, or 400 gr, of store bought low carb.
  • 1 tablespoon light misopaste (optional)
  • 1 table spoon asian fish sause (you could skip this and instead salt the mayo to taste)
  • zest from 1 lime and juice from half.
  • 2 ground garlic cloves
  • 2 red chilies
  • 1 large bunch of coriander (optional, skip if you dislike)
  • 1 piece of fresh ginger about the size of your thumb
  • 2-3 spring onions
  • A couple of tablespoons of sallad topping or seeds of choise, like sun flower seeds.

Set your oven to 390 degrees Farenheight or 200 degrees Celcius.

Pour your mayo into a mixing bowl.

Taste your chili to decide how hot it is. Most of the heat sits in the pips and in the white walls on the inside so you can take some of that out to regulate the heat to your taste. Chop one chili and add to the mayo.

Chop the coriander roughly. Save some to top the ready dish with and add the rest to the mayo.

Mix the miso paste with a couple of tablespoons of mayo in a small bowl to losen it.

 

Grate the ginger finely. Dont bother peeling it. Squeese the juice into the mayo and discard the fiberball you are left with.

 

Mix your mayo, misomayo, fish sauce, zest and juice of lime and garlic. Taste. Do you need more miso, lime, fish sauce or ginger?  Make your mayo flavourfull and tangy.

Slice the spring onions and the second chili and mix with the coriander you saved. Feel free to throw away the root part of the spring onions instead of mixing them in as I accidentaly did wich you can see in the picture below .-)

 

Place the salmon in an baking tray. It is preferable if the salmon fills up the tray better than mine did. Spread / pour the mayo over the salmon and sprinkle with sallad topping or seeds.

 

I always use an oven thermometer when baking salmon because then I know I will get a perfect, juicy result every time. Stick the thermometer into the thickest part of the salmon and bake until the salmon reaches  129 degrees Farenheit, or 54 degrees Celcius.

If you don’t have an oven thermometer (please buy one, it will change your cooking life!), bake for about 20 minutes. Check that it is baked through in the middle, otherwise bake for some mor time.

If you prefer the top to be browned you could use the oven grill for a couple of minutes but I was too hungry to wait for that 🙂

Sprinkle with the reserved coriander, chili and spring onions.

 

We ate our salmon with leafy greens, small tomatoes and thin slices of avocado. Yum!!!

 

Any left overs are delicious to eat at room temperature.