The Emulsion Jinx

I taught a class on fish and herbs a couple of weeks ago out at Erin’s Meadow Herb Farm. I made a shrimp Ceviche, Trout Meuniere with Tarragon Sauce, and Grilled Salmon with Dill Mayonnaise. The Ceviche went off without a hitch, the trout was perfect, and the Dill Mayonnaise broke – twice.

I’m not a stranger to mayonnaise, I make it two or three times a year without a problem, but this was the second time I’ve had it fail in a class. The trick to making mayo is adding the oil slowly enough to create an emulsion with the egg yolk and I’ve got an edge on that. I have a mini food processor that has a reservoir in the top with a couple of holes in it that drizzle the oil in at exactly the right speed. Despite this the mayonnaise broke, so I started over with a fresh egg yolk to which I slowly added the original mayonnaise. This time it was emulsifying beautifully, and then broke again. I gave up and used store-bought mayo to which I added the minced dill.

I‘m not a stranger to mayonnaise, I make it two or three times a year without a problem.

A couple of days later I tried again. No problem. The mayonnaise came together exactly as expected. I still have no idea what went wrong at the class. The salmon was fine with the commercial mayo, but was far better with the homemade stuff

Jerked Salmon with Dill Mayonnaise
Serves 4.

2 lbs salmon fillets – about 3/4″ thick
2 tbsp Jerk seasoning*
2 tbsp olive oil
1 egg yolk
4 tbsp lemon juice
1/4 tsp salt
1 cup canola oil
3 tbsp minced fresh dill

Pour 2 tablespoons of lemon juice in a plate and salmon filets flesh-side down in the juice. Marinate for 1 hour.

Briefly process the egg yolk, lemon juice, and salt in a blender or mini food processor. Gradually add the oil beginning at a drop or two at a time. As the mixture begins to thicken you can add the oil slightly more quickly. When the mayonnaise is complete, add the dill and process briefly to mix.

Brush both sides of filets with olive oil and sprinkle flesh-side lightly with jerk seasoning.

Build a medium fire on one side of your grill. Cook fish, flesh-side down, over direct heat for about 2 minutes. Shift filets off of direct and continue cooking until the edges of the filets are opaque – 3 to 4 minutes depending on the thickness of the fish. Turn the salmon over and cook another 3 to 4 minutes. Serve topped with mayonnaise.

Try Jerked Salmon with…
Potatoes Parmigiano
Beets Dijonaise: The Beet Goes On
Buttermilk/Pineapple Sherbet: The Good Old Days

Technorati: Food | recipe | kevin d weeks | seriously good | main dish | salmon | seafood | grilling

2 Responses to “Jerked Salmon with Dill Mayonnaise”