Recipe: Caramelized Salmon with Cilantro Potato Salad

CARAMELIZED SALMON WITH CILANTRO POTATO SALAD

1 cup Emeril's Mayonnaise (recipe follows)
1/4 cup chopped fresh cilantro leaves
1 teaspoon chopped garlic
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
Salt and freshly ground black pepper to taste
2 pounds new or small red potatoes, quartered, boiled in salted water to cover until fork tender, and drained
4 salmon fillets (about 4 ounces each), cut In half crosswise
1 cup sugar
2 tablespoons olive oil
Sprigs of fresh cilantro and parsley

In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt and pepper. Fold in the potatoes carefully so as not to break them up. Season again with salt and pepper. Cover and refrigerate for 1 hour.

Season each salmon fillet with salt and pepper, then dredge each in the sugar, tapping off any excess. Heat the olive oil in a large saute pan over medium-high heat. Add the fillets and cook until the sugar caramelizes, 2 to 3 minutes on each side.

To serve, place the potato salad in the center of a serving platter. Lay the salmon on top of the salad, and garnish with cilantro and parsley sprigs.

Makes 8 servings

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EMERIL'S MAYONNAISE

1 large egg (pasteurized egg product)
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 cups olive oil
Salt and freshly ground pepper to taste

In a food processor or blender, blend the egg, mustard, and lemon juice together for 20 seconds. With the machine running, slowly pour in the oil in the feed tube. The mixture will thicken. Season with the salt and pepper and pulse once or twice to blend.

Store in an airtight container in the refrigerator. Best if used within 24 hours.

Yield: about 2 1/4 cups

Variations:

Aioli is a garlic-flavored mayonnaise that is very popular to serve with fish, meats, and vegetables. To make it, combine 2 teaspoons chopped garlic with the egg, mustard, and lemon juice, and proceed as directed.

Saffron Aioli is made simply by combining 1/4 teaspoon saffron threads with 2 tablespoons hot water, then letting the mixture stand for 8 hours. When ready to use, whisk the saffron mixture to blend. The saffron mixture is added with the egg, mustard, and lemon juice; then proceed with the recipe as directed.

Roasted Garlic Mayonnaise can be made by adding 2 tablespoons Roasted Garlic with the egg, mustard, and lemon juice, then proceeding as directed.

Source: Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril by Emeril Lagasse