This recipe comes from a well-used cookbook in our family: The Easy Gourmet – Summer Salads and Barbecue Cookouts was put out by the Safeway grocery chain in 1989 to celebrate their 60th anniversary in Canada. Thirty years later, my three daughters make it regularly, have passed it on to their friends, and my circle of friends still make it every summer.
Start by cooking a whole salmon on the barbecue. Season the salmon cavity with parsley, sliced onion, and dill if you have some on board. Wrap it in heavy foil, using extra foil around the head and tail to prevent overcooking. Lightly poke a few holes in the foil with a fork to allow the smoke to add flavor to the fish. Cook seam side down for 10 minutes per inch of thickness. Halfway through the cooking time, turn the package over.
When the fish is done, slide it onto a platter and pull away as much of the foil as possible. Remove the skin from head to tail, and serve with this most delicious curried mayonnaise.
Curried Mayonnaise
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp butter
- 1 tbsp curry powder or curry paste
- 1 tsp tomato paste (or I use ketchup)
- ½ cup chicken stock
- 2 tbsp orange marmalade ( apricot jam works too)
- 1½ cups mayonnaise
Sauté the onion and garlic in the butter until tender. Add curry powder or paste and cook for a few more minutes. Stir in the tomato paste and 4 tbsp of the chicken stock and cook for three or four minutes. Add the marmalade and mix well. Cool and strain. Add the curry liquid to the mayonnaise and add the rest of the chicken stock as desired to thin out the sauce. It should have the consistency of a thick sour cream.
I am certain this will become a favorite in your family, too!
