Yesterday’s dinner was panfried Verlasso salmon and a side salad of fruit on a bed of romaine and arugula. The meal prep began with my realization that my spicy aioli had separated. I decided to make a new batch. I found the Hellman’s mayonnaise in the fridge, and it too had separated. Merde!
I drove to the nearby convenience store and bought a small jar of Hellman’s. The aioli is made from a cup of mayo, a tablespoon of Cento Calabrian chiles, a teaspoon of diced garlic, another of diced shallot, 1/4 teaspoon of white pepper, and 1/2 teaspoon of salt. It’s a simple recipe that takes hardly any time to prepare and is an excellent accompaniment to most fish – certainly salmon.
Susan panfried the salmon, and I made the salad. Unlike a recent salad that had slices of navel orange and black Mission figs, this one was used slices of Cara cara orange, crunchy nectarine slices, and Brown Turkey figs. The Brown Turkey fruit are larger than the Mission figs but perhaps slightly less sweet.
The final result was entirely satisfying. Yeah, this Salmon & Fig porn was delicious, Mark. Hope your dinner was as satisfying. <snark>
