Steamed Salmon Fillets with Lemon Aioli Dr Hyman
INGREDIENTS
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FOR THE MAYONNAISE: (yield 3/4 cup, 12 servings - can be stored in an air-tight container in the fridge for 4 days)
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2 large omega-3 egg, yolks only
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1 tablespoon fresh lemon juice
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1 tablespoon white wine or champagne vinegar
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1/4 teaspoon Dijon mustard
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Pinch sea salt
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Pinch white pepper
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3/4 cup avocado oil or extra-virgin olive oil
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FOR THE STEAMING BROTH:
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4 cups filtered water
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1 bay leaf
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2 cloves garlic, crushed
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3 fresh thyme sprigs
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1 carrot, roughly chopped
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1 rib celery, roughly chopped
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1⁄2 small onion, roughly chopped
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1 large lemon, quartered
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FOR THE LEMON AIOLI:
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1⁄2 cup organic mayonnaise (see above)
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juice and zest of 1 lemon
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1 clove garlic, finely chopped or grated
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pinch of sea salt
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pinch of white pepper
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FOR THE SALMON:
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4 (6-ounce) skinless salmon fillets
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1⁄4 teaspoon salt
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1⁄4 teaspoon ground black pepper
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