from 1 vote
Spicy Mayonnaises Salmon with Bomba Sauce
Perk up salmon with Bomba Sauce, Fermented Calabrian Chilies
bomba sauce, salmon
6 ounces each, approx.
extra virgin olive oil
or avocado oil
Crushed Calabrian Chilies
Mix mayonnaise and chilies in bowl until incorporated. Taste to make sure it's the heat level of your own preference. Start with a teaspoon add as desired.
Take salmon out at least 30 minutes up to an hour before cooking. Dry with paper towel. If you don't have time for that, your salmon may take longer to cook.
Preheat oven to 375 degrees F.
Heat olive oil in small frying pan on medium heat. Uses a pan that can go in oven.
Oil is ready when a drop of water sizzles.
Place salmon in pan skin side down,
Cook for 4 minutes or until the salmon easily moves in pan.
Turn over and cook for 1 minutes to put some color on salmon. Turn back over skin side down.
Spread sauce over salmon. You will probably not use all sauce. Top with Pork Panko.
Put in oven for about 4 minutes or until salmon reaches an internal temperature of 135 degrees F.
Save left over sauce to mix through cauliflower rice or rice.