31/07/2012 by Katrina
I am not normally a big mayonnaise fan, but with my Whole30 well underway I felt like making something slightly “creamy” that was not dairy, as dairy is not allowed! I kept tasting it and jumping around the kitchen squealing. I didn’t actually design the recipe, but I made it right first time and it was perfect. It was a great Mayonnaise Olympic moment.
The Clothes Make The Girl (who wrote the cookbook Well Fed) blogged this recipe and she got it off good-old Fannie from Fannie Farmer Cookbook, circa 1965.It contains egg, salt, olive oil, dried mustard and lemon juice. Find it here!
I paired this creamy mayonnaise with the following:
Atlantic Salmon & Mayonnaise
- 2 skinned atlantic salmon fillets
- 4 small zucchinis, cut in circles
- coconut oil, for cooking
- pinch of sea salt and cracked pepper
- THE homemade mayonnaise (recipe linked above)
- 1 fresh yellow capsicum, cut into small pieces
- handful of fresh baby spinach
- Heat a frypan over med-high heat.
- Add coconut oil and melt.
- Add the cut up zucchini until starting to go brown in the pan.
- Add the atlantic salmon and let it break up in the pan as it cooks.
- Sprinkle with salt and pepper.
- Remove from the heat and cool.
- Mix the mayonnaise and crunchy yellow capsicum into the salmon and serve on top of a bed of baby spinach.
Next time I will add in a few chopped up boiled eggs into the salad!
And one more shot of the mayo….