Heaven on Earth

Heaven on Earth

Friday, July 20, 2012

Herb Aioli


We love salmon at our house and we eat it every few weeks or so, especially in the summer because it's so easy to do on the outside grill and it is terrific cold..  B. is the grill master and I prepare the sides. Usually we eat it plain, sans tartar sauce with an extra squeeze of lemon because it's healthier. 

I purchased fresh salmon the other day.  Si posted this the same day, and I thought...aha!, I have ingredients to whip up my own version of her aioli.  It's not often I have sour cream in the refrigerator but I had some leftover from another recipe so I made up a very small batch of my herb aioli.
As you can see, the aioli came off the spoon quicker than I expected.  But B. didn't complain about the mishap and gladly ate it on the salmon that he cooked perfectly.

I grow many fresh herbs varieties.  Dill or chopped parsley would be wonderful here, and cilantro would be perfect for Latin food.  I love tarragon but be warned... a little goes a long way. It's a strong flavor, a bit licorice-like. And of course I had to add basil.  You could also use plain Greek yogurt for the sour cream (as Si did) and I love lemon so I used quite a bit of juice and zest in my aioli and I like to add a splash of vinegar as well.  Aioli is easy to change up.  Make your own using whatever herbs you like or have on hand. 

It's also great on sandwiches, on a veggie tray, and as a side to chicken.

Herb Aioli
½ cup of good quality Mayonnaise
¼ cup of sour cream
Zest of 1 lemon
½ lemon, juiced
1 clove of garlic, minced
½ teaspoon of white wine vinegar
5 basil leaves, chopped
½ teaspoon of chopped fresh tarragon
½ teaspoon of chopped fresh Italian parsley
Pinch of kosher salt, to taste
Fresh ground pepper to taste

Mix all ingredients well. Refrigerate mixture for at least one hour before serving.
Serve with fish, chicken, veggies, and use as a sandwich spread.

Makes 3/4 cup of sauce.

*Combine different quantities of fresh herbs to change up the flavors.
Cilantro, dill, Italian parsley, or any other fresh herb will work well. Add what your family likes.

7 comments:

  1. Beautiful! I shall have some salmon when I go to Washington and now I am REALLY looking forward to it. Your photograph is stunning!

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  2. Hmmm. I can't get your picture to show up, but I'm trusting you that it looks fantastic. The recipe sure looks wonderful. I planted dill this year just to use with salmon -- and haven't done it yet. Thanks for the kick reminder!

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  3. That looks and sounds delicious! We love salmon too. Always looking for a new way to cook it. Thanks for sharing the recipe!

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  4. That recipe is a keeper for sure. We just had salmon last night with a lemon chive buerre sauce - a little fattening but it was great. Your's would be healthier.

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  5. Sounds yummy. We usually just drizzle our salmon with olive oil and sprinkle on seasonings, but this would be a tasty change:) Thanks, Bonnie!

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  6. Your salmon looks perfectly cooked. Try adding some small diced cucumber to the aioli sometime...not only for taste but a little crunch.

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