One of my favorite things about cooking is the layering of flavors. This occurs quite a bit in my baking, but in cooking I really enjoy flavoring something which on first glance may seem flat and boring. That’s how I first discovered remoulade!
My family is generally not big fish eaters, and I grew-up in the generation where “fish sticks” where the only thing close to the sea. That being said, I rediscovered fish when salmon, talapia and cod became more available. Now I try to incorporate it into my meal plans at least a few times a month.
There are multiple versions of this recipe that include Old Bay Seasoning, but the twist I’ve added to this is a little Latin flare. There’s Mexican hot sauce (in this case Tapatio) and the Tajin brand Mexican spice blend of salt, dried lime peel and chile that just gives it the right amount of heat. Not only does it go well on fattier fish like salmon, but it actually tastes wonderful mixed with canned tuna, and I honestly don’t like canned tuna…except with this sauce mixed in!
1 1/2 cup mayonnaise
1 tsp. fresh lemon juice
1 tsp. lemon zest
2 tbsp. dill pickle relish (you can also used chopped dill pickles)
1 tsp. chopped fresh garlic
1 tsp. dried dill weed
1 tsp. dried onion
1 tsp. dried parsley flakes
2 tsp. Dijon mustard
2 tsp. hot sauce (optional)
1 tsp. Old Bay Seasoning
1/4 tsp. fresh cracked black pepper
1/2 tsp. Tajin (or kosher salt)
In a glass or stainless steel bowl, zest and squeeze the juice from one lemon. Add the relish, chopped fresh garlic, dill, onion, parsley, mustard, hot sauce and Old Bay Seasoning. Mix to ‘cook’ the garlic in the lemon juice for a few minutes before going onto the next step.
Tip #1: By adding the garlic and dried onion in the acid of the lemon juice and pickle relish you will take a bit of the bite out and get it ready for the other ingredients.
Add the Old Bay Seasoning and Tajin to the bowl and stir well, to make sure the spices begin to bloom. Add the mayonnaise and stir until all ingredients are fully incorporated. Pour into a glass jar with a lid, and refrigerate for at least one hour before serving. For maximum flavor make the day before and let sit overnight. All the layers of flavor will blend beautifully!