Pan-Seared Salmon with Hand-Whisked Lemon-Dijon Aioli
20min
15min
4
585
Chef's Note
The key to this recipe is the permanent emulsion of the aioli. By using both egg yolk (lecithin) and Dijon mustard as stabilizers, you create a robust structure. Remember the blog's advice: the first few drops of oil are the most critical to ensure the acid remains the continuous phase!
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Ingredients
4 pieces Salmon fillets (6 oz each)
1 pound Fresh asparagus, woody ends trimmed
3/4 cup Extra-virgin olive oil
1 unit Large egg yolk, room temperature
2 teaspoons Dijon mustard
1 tablespoon Fresh lemon juice
1 clove Garlic, finely minced or grated
to taste N/A Kosher salt and black pepper
2 tablespoons Neutral oil (like grapeseed or canola) for searing
Instructions
- 1
In a medium glass bowl, combine the egg yolk, Dijon mustard, lemon juice, and minced garlic. Whisk vigorously until the mixture is slightly frothy and pale.
- 2
Place the bowl on a damp kitchen towel to keep it stable. While whisking constantly, begin adding the extra-virgin olive oil one drop at a time. This is the critical stage where the emulsion begins to form.
- 3
Once the mixture begins to thicken and look creamy, you can increase the flow to a very thin, steady stream. Continue whisking until all the oil is incorporated and the aioli is thick and glossy. Season with salt and pepper to taste; set aside.
- 4
Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt and pepper.
- 5
Heat the neutral oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil shimmers.
- 6
Place salmon fillets skin-side down in the pan. Press down lightly with a spatula to ensure even contact. Cook for 4-5 minutes without moving them until the skin is crispy.
- 7
Carefully flip the salmon and add the asparagus to the same pan. Cook for another 3-4 minutes until the salmon is cooked to your preference and asparagus is tender-crisp.
- 8
Plate the salmon and asparagus immediately, topping each fillet with a generous dollop of the Lemon-Dijon Aioli.
Nutrition Information (per serving)
585
36g
6g
46g
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