I always thought that I hated mayonnaise. All I knew was Hellmann’s and it wasn’t until I was “tricked” into trying a homemade version with sorrel that I fell in love with it. I refused to believe the two were both called mayonnaise. For everyone’s protestations about how easy it is to make yourself, I’ve had some epic fails. To have discovered a jarred version that tastes and looks like the real deal is basically life changing (as well as waist changing).

 

I think the perfect way to enjoy a good mayonnaise is alongside poached salmon paired with nutty fingerling potatoes and crunchy green beans. It feels summery and is light without being rabbit food and even better when eaten at room temperature. It’s a dish that makes me nostalgic for England in the summer and those long afternoons napping on a lawn after too many strawberries and cream. I can almost see the Burleigh pottery plates piled high and ignored while the last few drops of white wine are passed around.

 

 

Poached Salmon

Serves 4

Ingredients:

1/2 cup of dry vermouth

4 cups of water

1 lemon (thinly sliced)

2 bay leaves

A bunch of dill (I used 1/3 of the bunch)

1 desert spoon black peppercorns

Salt

2lbs of wild king salmon

1 jar of Fine Herbs Mayonnaise

 

Method:

1. In a large skillet, add the vermouth, water, half the lemon slices, bay leaves, dill and peppercorns.

2. Bring the liquid to a low boil and simmer for 10 minutes.

3. Season the salmon with salt and add to the poaching liquid, skin side down.

4. Cover the pan tightly and reduce heat to lowest setting.

5. Poach until the salmon is just cooked through and barely opaque (10-12 minutes).

6. Using a spatula, remove the salmon from the liquid onto a serving platter. Carefully peel off the skin and discard.

7. Serve at room temperature with herb mayonnaise with the remaining lemon slices and more fresh dill.