A mother-daughter conversation on food and cooking (mostly)

Wednesday, June 4, 2008

Salmon, Red Potatoes, Chard--and Aioli

I took the shortcut tonight and made an aioli-type sauce based on mayonnaise, mixed with yogurt to make it lighter--after all, farmed salmon is fatty enough already, no point in adding an extra cup or two of olive oil. The menu tonight was roasted salmon with basil aioli, roasted red potatoes, swiss chard with onions and garlic, and fresh raspberries.

Over the last couple of days we've had red chile enchiladas with chorizo, guacamole salad; tofu with red curry sauce on a bed of cabbage; and many beautiful cherry tomatoes from the garden.

Basil Aioli Sauce for Salmon

Chop finely, or use food processor:

2 tablespoons fresh basil
2 cloves garlic
2 anchovy fillets
Juice and rind of 1/2 lemon
Several dashes hot pepper sauce

Stir into:

1/2 cup mayonnaise
1/2 cup plain yogurt
Salt and pepper to taste

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