Ingredients:
3 tablespoons mayonnaise
1 teaspoon salt
1/4 cup lime juice, freshly squeezed
1 garlic cloves
4 serrano chilies, roasted and seeded ( for a milder dish use jalapenos)
1 teaspoon balsamic vinegar
5 tablespoons cilantro, chopped
1 cup olive oil
4 (6 ounce) salmon fillets
1 teaspoon pepper
2 tablespoons peanut oil
cilantro, garnish (optional)
Directions:
To prepare the sauce, using a food processor or blender place mayonnaise, salt, lime juice, garlic, roasted chiles, vinegar and cilantro and process for 1-2 minutes. With the processor still turned on, pour oil through feed tube in a thin stream until all the oil has been incorporated. Transfer sauce to container and refrigerate until ready to use (makes 2 cups sauce-refrigerate leftover sauce).
To prepare the salmon: seaon both sides with pepper.
In a large skillet, heat peanut oil over medium heat.
Add fish to skillet and cook, turning once about 7-10 minutes or until done and cooked through.
To serve: Top salmon with a spoonful of sauce and cilantro sprigs (if desired). Pass remaining sauce.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.