AioliĀ is a Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as eggs are used. The name means “garlic and oil” and it is used in MediterraneanĀ cuisines from the coasts of Spain, France and Italy. In our version and to simplify the recipe, we use mayo and our Oaxaca marinade to add a touch of Mexican. This recipe can be made in less than 20 minutes!
- 3 tbsp Molli Oaxaca marinade
- 6 tbsp mayonnaise
- 2 tbsp olive oil
- 1 garlic clove
- 1/4 tsp salt
- 4 4-oz salmon fillets skinned
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Preheat oven to 425F degrees. Use the roast setting if your oven has one.
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Place the side of salmon on a parchment-lined baking sheet. Remove pin bones if necessary. Lightly salt the salmon.
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Bake salmon until cooked to your likeness, approximately 10 minutes. Cooking times vary due to the size of your fish.
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In a blender or small food processor, combine the olive oil, Oaxaca marinade, garlic mayo, and sea salt. Process until the mixture is smooth, pausing every now and then to scrape down the sides.
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Serve roasted salmon warm or at room temperature accompanied by ancho-pasilla aioli. Provecho!
You can substitute salmon for any white, fleshy fish or shrimp.