Baked Salmon Fillets with Tarragon Mayonnaise
This Pesach I made a homemade mayonnaise and added herbs from my garden, mainly tarragon. Because this has raw eggs, I don't usually try to keep the sauce uncontaminated from the salmon. I painted Salmon fillets generously with the sauce, let it sit a bit, and reapplied. Then I baked in the oven as usual. Do not overcook! If you are making this for guests, you are better off waiting to start the salmon until your guests arrive, rather than trying to keep it warm in the oven. Serve with fresh lemon.