Green Coriander Mayonnaise

1. 1

   Bring enough water to a boil to cover the spinach and parsley, and blanch them for 5 seconds.

2. 2

   Drain, and run under cold water; squeeze dry in a dish towel.

3. 3

   In a food processor with the motor running, put the garlic through the feed tube, and mince.

4. 4

   Add the spinach, parsley and cilantro, and process to chop.

5. 5

   Add the coriander, lemon juice, mayonnaise and yogurt, and process until the greens are well blended and the mayonnaise is a bright green.

6. 6

   Season with salt.

7. 7

   Chill at least a couple of hours or overnight.

8. 8

   Use about 2 tablespoons for each serving of salmon.

* Per serving · 4 servings · Values may vary.

No additional tips available.