Salmon Fillets and Hazelnuts in Lemon Dill Mayonnaise

Confession: I got the inspiration for this recipe on the back of a package of frozen wild-caught salmon fillets from Costco. I ended up changing it pretty substantially (the original called for fat-free mayonnaise!?) but I think it turned out pretty delish. It also looks kind of fancy. This was so simple to make–it was only about 10 minutes of active time in the kitchen for both the fish and the veggies–but it was tasty and pretty enough that I would not hesitate to serve it to guests.

Cooking fish in mayo sounds kind of weird, but it yields a really moist and flavorful dish. Seriously. Try it.

Snuggle your salmon fillets into a parchment-paper lined roasting pan. These look kind of frozen but really they were pretty much thawed.p1000649

Pour over the mayo and then sprinkle the hazelnuts and lemon zest on top.p1000650

The end! Serve on top of veggies of choice.p1000651p1000652

Salmon Fillets and Hazelnuts in Lemon Dill Mayonnaise Ingredients (Serves 2-4, depending on serving of salmon)

  • 2 fresh salmon fillets
  • 1/3 cup raw chopped hazelnuts
  • juice and zest of 1 lemon
  • 1 cup avocado oil (or other light-tasting oil like grapeseed, coconut, or non-virgin olive oil or some combination of the above)
  • 1 egg*
  • 2 teaspoons dijon mustard
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Method

  • Preheat oven to 400 degrees Fahrenheit.
  • Place salmon fillets in casserole dish lined with parchment paper.
  • Add egg, dijon mustard, and lemon juice to food processor. Process until combined. Pour in the 1 cup oil, drop by drop, until the mixture emulsifies.
  • Add dill, salt, and pepper to food processor and pulse several times, until combined.
  • Pour half the mayonnaise over the salmon fillets. Top with hazelnuts and lemon zest. Bake about 30 minutes, until thermometer reads at least 145 degrees Fahrenheit. Save the other half of the mayo for whatever you like later in the week–it would be great mixed with some canned tuna, onions, and hard-boiled eggs for a quick tuna salad.
  • Serve salmon over veggies of choice (pictured here with roasted asparagus tossed with just a bit of olive oil, salt, and pepper). If you like, you can spoon a bit of the baked mayo juices over the veggies for even more flavor.

*Again, exercise caution when using raw eggs. I use these and recommend them to anyone serving young kids, pregnant women, the elderly, or people who may have a compromised immune system. Or, look into pasteurizing your own eggs at home. In this dish it’s not a big deal because the eggs in the mayonnaise will get cooked, but if you plan on serving the leftover mayo raw please be careful. There are a lot of sources arguing that raw eggs (especially from pastured chickens) represent only a very tiny risk salmonella risk, but it’s a risk I’d rather not take since I can so easily avoid it.

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