Description
Fresh, seasonal veggies like radish and fennel meet canned salmon and tangy homemade aioli in this easy-to-customize salad. Perfect on bread or greens!
Ingredients
Scale
For the aioli:
- 1 egg yolk
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup olive oil oil
- Salt and pepper to taste
For the salmon salad:
- 1 can of salmon, drained and flaked
- 4 radishes, thinly sliced
- 2 stalks of celery, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 tablespoons chopped chives
- 2 tablespoons chopped scallions
- 1/4 cup homemade aioli, more or less to your liking
- Salt and pepper to taste
- Bread or toast, for serving
Instructions
To make the mayo:
- In a tall and narrow container, such as a mason jar or a measuring cup, add the egg yolk, dijon mustard, and lemon juice.
- Pour the oil on top of the egg yolk mixture, making sure that the oil completely covers the egg yolk.
- Place an immersion blender at the bottom of the container and blend on high speed for about 5-10 seconds. Once the mixture starts to emulsify, slowly lift the immersion blender towards the top, until the mixture is completely emulsified and has thickened to the consistency of mayonnaise.
- Season with salt and pepper to taste.
To make the salmon salad:
- In a large bowl, combine the salmon, radishes, celery, fennel, chives, and scallions.
- Add the aioli to the salmon mixture and toss to combine.
- Serve the salmon salad on toast or a bed of greens (or both). Enjoy!