If you follow me on instagram, you know that I am a huge fan of Primal Kitchens paleo mayonnaise! I used to make homemade paleo mayo because it is truly easy to make and I love that you are totally in control of the ingredients you put in your mayo. Primal Kitchen Foods was so kind to send me some to try quite a while back and my days of making my own mayo are over! Knowing that they use the best quality of ingredients and that it tastes amazing, allows me to just pop open a jar when need be instead of making my own.
Well ……Primal Kitchen has added other products to their line and so far from what I’ve tasted, they are are equally as good as their mayonnaise! Go check them out if you haven’t seen their newest products — they’ve got some dressings/vinaigrettes, a chocolate almond bar, avocado oil and more coming soon!
When I received their Honey Mustard Vinaigrette, I knew I wanted to toss my salmon in it to marinate. While it was doing it’s thang in the fridge, I was debating on how to cook it up — and then it dawned on me that smearing their mayo on top and letting it brown up my be a really good thing! AND it was! I love Sizzlefish salmon because it is properly sourced and it always turns out amazing, no matter how you prepare it but with the vinaigrette, mayo and salmon combined, it was amazingly delicious! I loved how the mayonnaise almost made it looked like melted cheese…& it did create a nice little crust that gave you the feeling of making bad choices! Haha!
And just a heads up – I don’t get paid by either of these companies to endorse their products. I just happen to LOVE them and though I have gotten a few free items tossed over here and there, these opinions are strictly my own. I truly believe in how they source their goods and when the products make your meals taste like your a chef, you keep buying & using them!
That being said, my family isn’t the biggest fan of salmon (which I don’t even understand because it’s my fav!) but I got my daughter to try this and she loved it. I was happy that she loved it but on the other hand, I now know that I can’t keep the salmon all to myself :-/
So scroll down and check out this easy recipe. If you don’t have the exact products to make this, obviously any mayo and/or honey mustard vinaigrette will do. Have fun with it!
- In a ziplock, marinate the salmon pieces with the vinaigrette for at least 6 hours in fridge. Let come to room temp before cooking.
- Turn oven on to broil. Let it heat up while starting the process.
- Heat avocado oil in skillet and keep flame on medium/high.
- Sprinkle salmon with salt & pepper, as well as garlic powder. Carefully add salmon pieces, skin side down. Cook for 6-7 min ...keeping an eye on the skin. You want it crisp but not burnt. Turn over and cook another 4-5 min. I used Atlantic salmon that was quite thick so these times worked for me - adjust times for thinner pieces if needed.
- While salmon is in pan, mix the mayo, vinaigrette, garlic and red pepper flakes in a small bowl.
- Transfer salmon to a lined baking tray (or keep in pan if it's oven safe).
- Using a spoon, scoop out enough mayo mixture to coat the top of the salmon pieces - use back of spoon to evenly distribute.
- Place in preheated broiler oven and cook for about 4 min (I pulled it out when the mayo started browning).
- Serve with your favorite side!