Ingredients
4 salmon fillets
150-200g each, skin on
2 tsp olive oil
⅔ cup good quality egg mayonnaise
1 clove garlic
crushed
2 tsp wholegrain mustard
1/2 lemon
juice
1 tsp chives
chopped
pepper
Equipment
- 1 bowl
- 1 frypan
Instructions
- In a bowl, combine aioli ingredients, mixing well. Set aside.
- Heat a large frypan over high heat. Brush salmon fillets with oil, season with pepper, and salt the skin very well. Place skin-side down in fry pan and cook for 2-3 minutes until crisp. Gently turn and cook for a further 1-2 minutes.
- Serve with roasted cubed potatoes and kumera, steamed green beans and a big dollop of aioli.
Notes
Tip
If salmon is unavailable, use ocean trout.
