Mayonnaise made its way into Russia's everyday culinary vernacular in the 19th century, when it was first known as sauce provençal. In this dish, it enrobes salmon seasoned with soy sauce and transforms into a delicious, golden crust as it bakes. Cooking with mayonnaise isn't as odd as it seems when you consider that the ingredient is composed merely of oil, lemon juice, and eggs. Serve this rich, satisfying dish with roasted potatoes, sautéed vegetables, or a cold beet salad.
- 1 tsp. canola oil
- 8 (2" x 3") skin-on boneless salmon filets (about 2 lbs.)
- 1 tbsp. plus 2 tsp. soy sauce
- 3⁄4 cup mayonnaise
Continue to Next Story