Ingredients
- FOR THE MAYONNAISE: (yield 3/4 cup, 12 servings - can be stored in an air-tight container in the fridge for 4 days)
- 2 large omega-3 egg, yolks only
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine or champagne vinegar
- 1/4 teaspoon Dijon mustard
- Pinch sea salt
- Pinch white pepper
- 3/4 cup avocado oil or extra-virgin olive oil
- FOR THE STEAMING BROTH:
- 4 cups filtered water
- 1 bay leaf
- 2 cloves garlic, crushed
- 3 fresh thyme sprigs
- 1 carrot, roughly chopped
- 1 rib celery, roughly chopped
- 1⁄2 small onion, roughly chopped
- 1 large lemon, quartered
- 1⁄2 cup organic mayonnaise (see above)
- FOR THE LEMON AIOLI:
- juice and zest of 1 lemon
- 1 clove garlic, finely chopped or grated
- pinch of sea salt
- pinch of white pepper
- FOR THE SALMON:
- 4 (6-ounce) skinless salmon fillets
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
Method
Step 1
To make the mayonnaise: In a blender, whisk the yolks, lemon juice, vinegar, mustard, salt and pepper together in a small bowl until smooth. Place the mixture in the blender and blend on low for a few seconds. Very, very slowly, begin to add the oil, a few drops at a time. When the mayonnaise thickens, continue to add the oil in a very slow, steady stream until all of the oil is incorporated. Add more salt, pepper or lemon juice, as needed for your taste.
Step 2
In a wide 5- to 6-quart pot, combine all the broth ingredients, squeezing the lemon quarters into the water and adding the lemon rinds to the pot. Place a steamer rack, either metal or nonstick silicone, in the pot. The broth level should just meet or be below the level of the steamer rack. Bring just to a boil. Turn the heat down to low, place a lid on the pot, and simmer the broth for 15 minutes to blend the flavors.
Step 3
While the broth is simmering, combine all the aioli ingredients in a small bowl and stir until smooth. Set aside to serve with the salmon.
Step 4
Sprinkle the salmon fillets with the salt and pepper. Place the salmon fillets in a single layer on the steamer rack and replace the lid. Steam the salmon for 5 to 6 minutes or until the salmon reaches an internal temperature of 145°F when tested with a digital thermometer. The fillets will be a light pink-orange color.
Step 5
Serve the salmon warm or cool with 2 tablespoons of the lemon aioli per serving. You can make ahead and chill the salmon or store leftovers in the refrigerator in a glass container with a tight-fitting lid. It’s best enjoyed within 2 days.
Nutritional Information
Nutritional analysis per serving (about 6 ounces salmon, 2 tablespoons aioli): Calories 450, Fat 31 g, Saturated Fat 5 g, Cholesterol 125 mg, Fiber 0 g, Protein 38 g, Carbohydrate 2 g, Sodium 310 mg
