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Seared Salmon with Calendula Aioli and Toasted Pine Nuts
Tom Douglas for Macy's
*Note: You won't use up all the aioli, but you can cover and store it refrigerated for a few days and use it on sandwiches or to make a tasty chicken salad.
For the calendula aioli:
1 egg yolk
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1½ teaspoons chopped garlic
1 cup olive oil
2 tablespoons calendula petals
Kosher or sea salt and freshly ground black pepper
For the salmon:
4 salmon fillets, 6-ounces each
Kosher or sea salt and freshly ground black pepper
Olive oil as needed
For garnish:
3 tablespoons toasted pine nuts
To make the aioli, in the bowl of a food processor, combine the egg, yolk, lemon juice, mustard, vinegar, and garlic. With the machine running, slowly pour the olive oil in a steady stream through the feed tube. The mixture will emulsify into a mayonnaise. Add the calendula petals and process to combine. Season to taste with salt and pepper. Remove the aioli to a small bowl, cover, and keep refrigerated until you are ready to use it.
To sear the salmon, season the fish on both sides with salt and pepper. Lightly film a large skillet with oil and heat over medium heat. Add the salmon and cook on both sides to desired doneness, about 7 to 10 minutes. When the fish is cooked to your liking, remove from the pan and place on plates. Top each piece of fish with a dollop of aioli and garnish with the pine nuts.