1/2 habanero pepper, sliced (remove seeds for less heat)
1/2 cup white vinegar
Pinch of kosher salt
For Massie Mayo:
1 egg yolk
1/2 lemon, juiced
1 garlic clove, smashed and minced
2 cups olive oil (extra lite or pure, DO NOT USE EXTRA VIRGIN)
For Caper Remoulade:
1 cup Massie Mayo
1/4 red onion, small dice
2 tablespoons dill fronds, chopped
2 tablespoons capers, drained
Pre-heat oven to 350F for convection or 400F for non-convection.
Place the salmon filet onto a piece of parchment paper and season both sides. Place onto a sheet pan. Sprinkle dill fronds onto the top side of the seasoned salmon and drizzle with olive oil - try to anchor down the dill with the oil so that it doesn't get blown off in the convection oven.
Place the sheet pan into the oven and roast for approx. 15 minutes or until the thickest part of the filet reaches an internal temp. of 120-125F.
While the salmon is roasting, combine onion rounds, white vinegar and habanero into a small mixing bowl with a pinch of kosher salt. Stir and set aside.
Mix up a batch of Massie Mayo by combining eggs, lemon juice, and garlic into a food processor. Blitz on high while drizzling in the olive oil. You're going for emulsification here, and you'll know you're there when it's nice and thick. This will continue to thicken when refrigerated. If it appears too thick, add another squeeze of lemon juice (or water). Season with a pinch of kosher salt and blitz once again. Portion out one cup of mayo for the remoulade. Place the remainder of the mayo into the refrigerator.
Using the one cup of mayo, place it in a small mixing bowl with diced onions and dill. Stir in capers.
Remove the salmon from oven. Garnish the filet with pickled onions, more dill and capers. Serve with caper remoulade on the side. Enjoy!
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