I got a little adventurous today with a broiled salmon dinner. John suggested that I make my own spicy mayo sauce to go with it. Okay no problem, all I had to do was combine sriracha sauce with some mayonnaise. However since we attempt to avoid processed food as much as possible, that meant making my own sriracha and mayo from scratch. Hmmm… a tall order there. Well, mission accomplished. And it was really worth the extra effort. This beautiful, broiled wild salmon filet drizzled with freshly made spicy mayo sauce turned out to be an absolutely mouthwatering, very healthy and satisfying gluten-free and paleo dinner.
Sriracha is a hot sauce popular in Thai cuisine that is usually used as a dipping sauce. To make this version from scratch, I adapted Michelle Tam’s recipe over at Nom Nom Paleo. Her suggestion to use Red Boat fish sauce is brilliant. All of Red Boat’s products are gluten-free as they do not contain wheat or wheat by-products and are produced in a gluten free facility. The ingredients are quite simple: just anchovy and sea salt.
While fish sauce is an essential ingredient, it really is the chili peppers that give the sriracha sauce its distinct flavor.
I removed the seeds and the ribs of the peppers, chopped them up, and pureed them in my Vitamix along with garlic, vinegar, tomato paste, honey, the fish sauce, salt and even a few dashes of cayenne pepper for extra zing. Finally, I simmered the sauce on the stove for about 10 minutes. If you want a hotter sauce leave in the seeds and the ribs, and if you want it even hotter use a hotter pepper. Michelle suggests Serranos or even Lumbre peppers. I did find that after a day in the refrigerator, the sauce seemed to marinate and get hotter. So it’s up to you.
You will be mixing it with mayonnaise which cools the sriracha down a bit producing a nice mild spicy sauce to compliment the salmon.
Next I turned to the mayo. This was my first time making homemade mayo. I knew this would be the tricky part, but I really wanted this recipe to be free of all processed food. How many of you out there have made homemade mayo? It’s really easy right? Not!!! Unless you have made it before and know what not to do. Since my husband suggested making the mayo, I convinced him to do most of the whisking. He wanted the workout any way. Our first attempt was a fail. The oil split from the eggs and mustard. Okay, now what? I had sriracha sauce and no mayo. To the internet for help, of course. I discovered our mistake from this video.
The key is to add the oil very slowly to the egg-mustard mix. A drop at a time if necessary. Once it starts to combine, you can add it a little faster. Remember that you are whisking all the time so your arm may get a little tired. But, hey, the exercise is good right? 😉 We did use a hand blender with a whisk attachment intermittently, but it was mostly my hubby’s arm that did the bulk of the work. And, wow, it finally turned into mayonnaise! Is that cool or what?
Since I didn’t need a whole lot of mayo and I wanted to be able to pour my sauce over the salmon, I allowed my husband to stop whisking and leave the mayo a little thinner. He was grateful for that. Many suggest using a lighter oil like olive, but I decided to try avocado oil. Of course, you can use your favorite store-bought mayonnaise for the sauce if you prefer, but if you’d like to try something really unique, I highly recommend trying to make your own mayonnaise. Once we got the hang of it, it came out very yummy. We were quite proud of ourselves for not quitting and for making homemade MAYONNAISE. YESSSSS!!!
I brushed melted butter onto the salmon filet before broiling it to perfection. Everyone in my family loved this recipe. Even my son, Peter, who doesn’t care much for salmon, ate up his whole piece when I topped it with this spicy sauce.
Have a healthy week! 💕
P.S. If you make this, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
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- 1 pound salmon fillet,
- 2 tablespoons of butter
- oil for the broiler
- For sriracha
- ¾ of a pound of red jalapeño peppers
- 4 garlic cloves, peeled and crushed
- 2 tablespoons + 2 teaspoons Bragg's apple cider vinegar
- 1 tablespoon gluten free tomato paste
- 1½ tablespoons raw organic honey
- 1 tablespoon Red Boat fish sauce
- ½ teaspoon salt
- cayenne pepper, optional
- For mayonnaise
- 2 large egg yolks
- ¼ teaspoon gluten free Dijon mustard
- 1½ teaspoons lemon juice
- 1 teaspoon Bragg's apple cider vinegar
- ¼ cup avocado oil
- salt to taste
- For Salmon: Preheat broiler.
- Brush the broiler pan with oil. Melt butter in a small pan. Baste the top of the salmon with the melted butter and place skin side down on the broiler. Broil for about 5 minutes. Then turn over, gently peel away the skin with a spatula and discard. Broil salmon for an additional 4-5 minutes.
- For Sriracha: Remove the seeds and most of the ribs from the jalapeño peppers and place in your superblender (I used my Vitamix) along with garlic, vinegar, tomato paste, honey, fish sauce, salt and cayenne pepper. Puree the mixture. Then pour the purée into a medium saucepan and bring to a boil over high heat. Then reduce heat to low and simmer for 10 minutes, stirring occasionally. Transfer to a dish and set aside to cool, cover and place in the refrigerator.
- For Homemade Mayonnaise: Whisk egg yolks in a large round bottom bowl tilting the bowl at an angle so that you can beat them well with a balloon whisk. Add mustard and continue to whisk until quite thick. Slowly and I mean very slowly (drops at a time), add the oil. Continue whisking so that the oil does not separate from the egg and mustard mixture. We actually shifted between using a strong wrist movement whisking by hand and the electric hand blender with a whisk attachment. Once you have a nice thick mayonnaise, add lemon juice, vinegar and salt to taste all the while whisking into a tasty mayonnaise.
- Combine for Spicy Sauce: Stir together 2 tablespoons of mayonnaise and 1 tablespoon of sriracha. Drizzle on top of your delicious broiled salmon.
- Note: You can store your homemade sriracha sauce and homemade mayonnaise in the refrigerator for about 5 days.
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