Salmon with rhubarb and dill mayo
Charlotte O'Connell Charlotte is a food stylist, home economist and recipe writer based in London.
3 tbsp honey
1 bay leaf
2 tbsp of red wine vinegar
1 orange - zest and juice
1 large bunch of fresh dill
250 ml oil (a mixture of olive and vegetable oil works best)
2 large free-range egg yolks
1 tsp Dijon mustard
juice and zest of 1/2 a lemon
1 x 1.5 kg MSC certified salmon side, scaled
- To make the rhubarb, place all the ingredients into a large saucepan and add a splash of water. Cover and cook over a low heat for 30 - 40 minutes until everything has softened and you are left with a chunky sauce. You may need to add more water to stop the sauce from getting too dry, so keep checking on it every 10 minutes or so. Set to the side until you need it.
- To cook the salmon, place a large roasting tin over two hobs and fill half way with water. Place the salmon in, skin side down, along with 2 bay leaves and the peppercorns and bring to a simmer. Cook for 10 minutes or until the salmon is cooked through. You can do this in the oven as well - just cover the roasting tin with foil and place in the oven at 180 C/160 C fan for 20 minutes.
- Make the mayo whilst the salmon is cooking by cracking the egg yolks into a large bowl and adding the dijon mustard and a pinch of salt. Whisk together and start to gradually add the oil - you need to do this super slowly or the mayonnaise will split - a teaspoon at a time is best if you’re unsure. You can start to gradually increase the amount of oil added as you see the sauce beginning to emulsify until all the oil is added. If everything gets a little bit thick just add lemon juice or water to thin to your desired consistency and then stir in the lemon zest.
- Blitz the dill with a splash of water in a blender and then fold that into the mayonnaise.
- Serve the salmon, rhubarb and dill mayonnaise with plenty of buttered new potatoes and some watercress.