I purchased fresh salmon the other day. Si posted this the same day, and I thought...aha!, I have ingredients to whip up my own version of her aioli. It's not often I have sour cream in the refrigerator but I had some leftover from another recipe so I made up a very small batch of my herb aioli.
As you can see, the aioli came off the spoon quicker than I expected. But B. didn't complain about the mishap and gladly ate it on the salmon that he cooked perfectly.
I grow many fresh herbs varieties. Dill or chopped parsley would be wonderful here, and cilantro would be perfect for Latin food. I love tarragon but be warned... a little goes a long way. It's a strong flavor, a bit licorice-like. And of course I had to add basil. You could also use plain Greek yogurt for the sour cream (as Si did) and I love lemon so I used quite a bit of juice and zest in my aioli and I like to add a splash of vinegar as well. Aioli is easy to change up. Make your own using whatever herbs you like or have on hand.
It's also great on sandwiches, on a veggie tray, and as a side to chicken.
½ cup of good quality Mayonnaise
¼ cup of sour cream
Zest of 1 lemon
½ lemon, juiced
1 clove of garlic, minced
½ teaspoon of white wine vinegar
5 basil leaves, chopped
½ teaspoon of chopped fresh tarragon
½ teaspoon of chopped fresh Italian parsley
Pinch of kosher salt, to taste
Fresh ground pepper to taste
Mix all ingredients well. Refrigerate mixture for at least one hour before serving.
Serve with fish, chicken, veggies, and use as a sandwich spread.
Makes 3/4 cup of sauce.
*Combine different quantities of fresh herbs to change up the flavors.
Cilantro, dill, Italian parsley, or any other fresh herb will work well. Add what your family likes.