Tag Archives: mayo

Chipotle-Rubbed Salmon Tacos

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sal taco
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
Salt
1 Hass avocado, mashed
1 cup finely shredded cabbage

  • Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
  • Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
  • Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
  • Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.

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    Tomatonaise Is The Condiment Of The Summer from food republic

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    Note next time I make this I will whirl the tomatoes and then add other ingredients.

    Happy first hot day of the summer! Why am I wearing a cardigan? I don’t know! How long do air conditioning units last? I think mine’s broken, or else the filter is unhappy. But I’m super happy because hot weather, besides making blow-drying one’s hair absolutely excruciating and sweaty enough to basically be pointless, means there will most likely be tomatoes at the farmers market this weekend. And that means tomatonaise sandwiches.

    What is tomatonaise? It’s my secret summer weapon. It’s just super-ripe tomatoes food-processed, or immersion-blended, with mayo, salt and pepper in a ratio that only you can dictate. If it’s more tomatoey, it’s an amazing spread or finishing touch on fish. If it’s more mayo-esque, it’s also an amazing spread on a simple sandwich like leftover baked ham or sharp cheddar. If it’s chunkier, it’s a nice little salad with some basil. You cannot lose. Unless you don’t like tomatoes or mayonnaise, and some people don’t. Crazy people.

    Here are some other things you can do with tomatonaise, other than loading it into a baguette and eating the whole thing:

    • Toss it with shredded chicken for a super-juicy and flavorful closer-to-vegetarian tomato chicken salad. Nobody said Meatless Monday was about cold turkey. Ooh! Tomato turkey salad!
    • Top your burger with it = ketchup pouts in the corner. Pouts harder when the party turns into a pizza burger.
    • Top your meatball sandwich with it = tomato sauce pouts in the corner.
    • Mix with pasta and anything that goes with pasta or tomatoes (slow pitch right there) and chill for pasta salad.
    • Introduce it to brie.

    Dad’s Creamy Marinated Cucumbers

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    • 2 large cucumbers (about 2 pounds), peeled (if desired) and sliced
    • 1 large red (or other sweet) onion (about ½ pound), peeled, halved vertically, thinly sliced
    • ½ cup top quality mayonnaise
    • 1 ½ teaspoons salt
    • 1 teaspoon sugar
    • ½ teaspoon white pepper

    Mix everything in a large bowl and allow to sit in the refrigerator for several hours.

    Bonus tip: There will be extra dressing, as the cucumbers release a lot of their water. This dressing can be saved and refrigerated for use as a dressing for salad greens.

    Serves 6.

    Warm Potato Salad – Jacque Pepin

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    1 1/2 lbs cooked potatoes
    1/4 c. mayonnaise
    1.5 tbsp dijon mustard
    2 tsp white wine or rice wine vinegar
    1/2 tsp salt
    1/2 tsp pepper
    1/2 tsp worcestershire sauce
    finely chopped red onion to taste
    finely chopped celery to taste
    A few springs parsley minced
    2 hard boiled eggs, chopped
    Peel and chopped potatoes (yukon gold are best), cook till barely tender.  Drain.
    Mix mayo, vinegar, salt, pepper, mustard, worcestershire in serving bowl.  Add potatoes and egg mix gently, add parsley and serve.