This was our dinner last night and the anchovy mayonnaise was a hit. It would be great with many other dishes besides the salmon. I would like to try it with tuna too. There is no excuse for buying processed mayonnaise, which usually contains garlic and onions (watch for the words “natural flavour”, which can include garlic and onions). A homemade mayonnaise takes no more than a few minutes if you have a food processor.
Salmon is a wonderful protein to eat at least once a week for the Omega 3, which helps neutralize the free radicals in the body which can lead to cancer. However, go easy on it because it is a very fatty fish and fat is a gut irritant, so work out how much you can tolerate without triggering symptoms.
Baked Salmon & Anchovy Mayonnaise
Author: Suzanne Perazzini
Serves: 4
Ingredients
- 4 small salmon fillets
- Olive oil
- Salt & pepper
- 1 egg yolk
- 4 anchovy fillets
- 2 tsp dijon mustard
- splash of water
- 200 mls light oil
- 1 tbsp white vinegar
Method
- Heat oven to 180°C/350°F.
- Place the salmon (deboned) on a piece of tin foil on an oven tray.
- Drizzle with olive oil and season it.
- Place in the oven until cooked. (4-6 minutes per half inch thickness)
- Meanwhile place the egg yolk, water and anchovies in a food processor and whiz until emulsified.
- Drizzle in the oil gradually until all used.
- Add the vinegar, season and mix again.
- Serve salmon with the mayonnaise, sweet potato mash and broccoli.
I have IBS and I wanting to use a recipe that requires chickpea flour.
What other flour can I use that I will tolerate that will be compatible with a recipe calling for chickpea flour?
I am actually not sure. My husband makes a simple bread with chickpea flour which I don’t dare touch. It is quite a unique flour so I think it might be worth moving on to a different recipe.
I often (not always) make my own mayo. So much better, isn’t it? Haven’t made anchovy mayo for some reason, however. Something to try — with salmon. 🙂 Good looking dish — thanks.
I so prefer my own homemade mayonnaise but there are times when we need to take a shortcut of course.
Always rehsrefing to hear a rational answer.
Hi Suzanne,
How long would the Anchovy Mayonnaise keep in the fridge? Thanks
Lynne
It would keep for several days but it would be best for you to avoid this recipe because the fat levels will be too high for you with no gallbladder.