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!
"Keep It Paleo!"
For the Salmon:
We are going to assume the fillet is about 30oz once cooked (about 5 portions), and with 1.5oz giving us one block, that gives us 20 protein blocks from the salmon.
For the Pickled onions:
Between the onion and the pepper, we are going to round up for easy math and say that we get 1 carb block, ½ from each of them.
For the Mayo: (yielding 2 cups, but only 1 cup used in this recipe)
We are using 1 egg plus one yolk so we will call it 2 blocks for easy math.
We are using 2 cups of extra light olive oil. 1/3 of a teaspoon equals one block, and there are 48 teaspoons in one cup. Since there are two cups we have 96 teaspoons at three blocks each, so total we have 288 blocks of fat.
When we combine this all together, we can divide the filet into 5 portions, with each portion giving us 4 protien blocks. The fats are coming from the mayo. We are using only one cup of the mayo recipe which will give us 144 blocks if we use the whole thing. There are 16 tablespoons in a cup so if we use one tbsp. for our garnish, then we have 9 Fat blocks with our 4 protein blocks. Our carbs blocks in this recipe are so small that we wont add them into the total and therefore you can add 4 carb blocks to balance this meal out.
I have been a cook for the past 20 years and a CrossFitter since 2008. It is my passion to share my cooking knowledge through the videos on this site. I want to turn you into a Culinary Ninja while helping you "Keep it Paleo!"