I haven’t done a main dish in awhile, so I’m remedying the situation. This delightfully easy and delicious. As a bonus, even if you don’t like fish, the Parmesan crust on top covers up a lot of the fishy taste.
Ingredients for Salmon
16-20 ounces salmon fillet(s), skin on
Kosher salt/ freshly ground black pepper
3 tablespoons mayonnaise, preferably homemade
2 tablespoons Parmesan cheese, freshly grated
additional Parmesan cheese, freshly grated
a few dashes of sweet paprika
Ingredients for Basic Olive Oil Mayonnaise
2 whole eggs, at room temperature
1 to 1 1/4 cup oil (I used 1/2 cup olive oil and 1/2 cup almond oil)
2 tablespoons lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
freshly ground black pepper, or pepper blend, to taste (I like Florida Seasoned Pepper…citrusy!)
Place the eggs in a blender or small food processor. Blend the eggs alone for around a minute, so they will be ready to adsorb the oil. Add lemon juice, dry mustard and salt, and mix in with the eggs. With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream. Continue blending until all the oil is incorporated. Season the mayonnaise with salt and pepper, to taste.
**Raw Egg Warning… to reduce the risk of salmonella or other food-borne illness, use only fresh, clean eggs with intact shells, from a trusted source. Avoid contact of egg white/egg yolk with outer shell.
Preheat oven to 425F. Line a shallow roasting pan with foil. Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan. Season lightly with salt and pepper.
Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.
Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!