Citrus-baked salmon with champagne mayonnaise
<p>A side of salmon is an easy yet smart way to feed a crowd, and a glamorous mayonnaise makes it doubly splendid.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span> </strong>8-10 as a starter<em> </em></p>
<p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p>
<ul>
<li>1 side of salmon (about 1kg), bones removed</li>
<li>1 orange, juice and zest </li>
<li>1 lemon, juice and zest, plus extra lemons for serving</li>
<li>1 teaspoon sesame oil</li>
<li>1 tablespoon cider vinegar</li>
<li>1 tablespoon soy sauce</li>
<li>2 tablespoons brown sugar</li>
<li>1 tablespoon flaky sea salt</li>
<li>1 teaspoon cracked black pepper</li>
<li>Microgreens or dill for garnish (optional)</li>
<li>Baguette or similar for serving</li>
</ul>
<p><em>For the mayonnaise:</em></p>
<ul>
<li>2 egg yolks</li>
<li>1 teaspoon cider vinegar</li>
<li>1 teaspoon finely grated lemon zest</li>
<li>1 tablespoon lemon juice</li>
<li>1 clove garlic, peeled and finely chopped</li>
<li>1 teaspoon grated horseradish (available in jars at the supermarket)</li>
<li>2/3 cup neutral-flavoured oil </li>
<li>2-3 tablespoons champagne or sparkling wine</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Heat oven to 200°C and line a baking tray with non-stick foil or baking paper. Place salmon on tray, skin side down. </li>
<li>Combine zest and juice from orange and lemon with the sesame oil, vinegar and soy sauce. Brush mixture over salmon then sprinkle with sugar, salt and pepper, pressing these gently into the flesh. </li>
<li>Bake 15-20 minutes or until the salmon flesh is just opaque. Serve on a platter, with lemon wedges for squeezing, mayo and bread on the side, and garnished with microgreens or dill if desired. </li>
<li>Mayonnaise: Place egg yolks, vinegar, lemon zest and juice, garlic, horseradish and a good pinch of salt in a small food processor and pulse to combine. With the motor running, add oil in a thin, steady stream. Fold in champagne a little at a time, gently mixing until the mayo is light and creamy. </li>
</ol>
<p><em>Written by Bernadette Hogg. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Stuff.co.nz. </em></p>
