Seared Salmon with Calendula Aioli + Toasted Pine Nuts

Seared Salmon with Calendula Aioli and Toasted Pine Nuts
Tom Douglas for Macy's

*Note: You won't use up all the aioli, but you can cover and store it refrigerated for a few days and use it on sandwiches or to make a tasty chicken salad.

For the calendula aioli:

1 egg yolk

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1½ teaspoons chopped garlic

1 cup olive oil

2 tablespoons calendula petals

Kosher or sea salt and freshly ground black pepper

For the salmon:

4 salmon fillets, 6-ounces each

Kosher or sea salt and freshly ground black pepper

Olive oil as needed

For garnish:

3 tablespoons toasted pine nuts

To make the aioli, in the bowl of a food processor, combine the egg, yolk, lemon juice, mustard, vinegar, and garlic. With the machine running, slowly pour the olive oil in a steady stream through the feed tube. The mixture will emulsify into a mayonnaise. Add the calendula petals and process to combine. Season to taste with salt and pepper. Remove the aioli to a small bowl, cover, and keep refrigerated until you are ready to use it.

To sear the salmon, season the fish on both sides with salt and pepper. Lightly film a large skillet with oil and heat over medium heat. Add the salmon and cook on both sides to desired doneness, about 7 to 10 minutes. When the fish is cooked to your liking, remove from the pan and place on plates. Top each piece of fish with a dollop of aioli and garnish with the pine nuts.