Coho Salmon with Herb-Caper Mayonnaise (Serves 2)
Baking salmon with Herb-Caper Mayonnaise creates a creamy, tangy, succulent taste that I like A LOT, but pictures of baked mayonnaise are not attractive. Food porn sites display pictures of uncooked salmon filets with recipes like mine. I include a picture of the finished product here as a reference for cooks. Appearance is not a useful guide to taste in this situation. Don’t despair if your dish looks like mine.
Prep and cook time: 60 minutes
1 pound of Coho salmon (boneless fillet)
1-2 tablespoons mayonnaise (click here for my mayonnaise recipe)
1 tablespoon capers
Directions: Line a baking pan with aluminum foil for easy clean up. Rinse salmon and pat dry with a towel. Lay salmon skin side down on the foil. Squeeze the juice of one lime over the salmon. Dust top of salmon with salt, dried tarragon, and dried thyme. Don’t be shy with the seasoning. Spread mayonnaise evenly over the top of the salmon. Sprinkle capers onto the mayonnaise. Put the fish in the refrigerator to marinate for 30 minutes. Preheat oven to 400 degrees. Move fish from refrigerator to oven and bake at 400 degrees for 20 minutes or until the fish flesh flakes easily with a fork.
Note: Braised red cabbage goes nicely with baked salmon and is simple to make. Slice about 1/2 of a head of cabbage into 1/4 inch wide strips and add to a sauce pan over medium heat. Add equal parts of apple cider vinegar and apple cider until the cabbage is about 1/3 to 1/2 submerged. Add a generous dusting of caraway seeds and a modest dusting of salt and garlic powder. Cover the pan and let the cabbage cook 10 to 15 minutes until it is as tender as you like. Add black pepper to taste and serve!
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