Chef Tee’s Mayonnaise Sauce

S n p logoIngredients

  • ½ cup mayonnaise
  • Zest and juice from 1 lemon
  • 1 tsp. chili powder


  1. In small bowl, combine ingredients.

Brian’s Fish Tacos w/Corn Salsa & Chipotle Mayo

Fish tacos corn salsa n aioli sauce (2)Serves 4 to 6
Prep time: 10 minutes; cooking time: 10- to-15 minutes


  • 4-to-6 tilapia fillets
  • A little olive or vegetable oil (just enough to coat pan)
  • Salt & Pepper to taste
  • Southwest seasoning
  • 8, 6-inch flour tortillas, heated
  • Garnishes – cilantro, lettuce, grilled corn kernels, salsa, chipotle mayo (1/2 cup mayo mixed w/little lemon juice & chipotle chili powder to taste)


  • Heat oil in medium, nonstick skillet over medium-high heat.
  • Pat fish dry; season fish w/Salt & Pepper, Southwest seasoning; put in hot skillet; cook about 2-to-3 minutes per side (or until golden brown); remove from skillet.
  • Assemble tacos in following layers:
      • 1st layer – tortilla
      • 2nd layer – tilapia fillet
      • 3rd layer – garnishes

*Note: You can grill the fish, instead of fry it.

Chef Tee’s Salmon Cakes w/Smoked Paprika Mayonnaise

Serves 4 to 6Salmon Cake
Prep time: 5 minutes; cooking time: 10-to-15 minutes


  • 1 lb. salmon trim w/o skin
  • 2 Tbsps. sherry
  • Salt to taste
  • ½ cup celery, chopped
  • ½ cup white onions, chopped
  • ¼ cup green onions
  • ¼ cup parsley
  • Zest from ½ lemon
  • ½ – to – 1 cup Panko bread crumbs
  • ½ – to – 1 cup mayonnaise
  • ¼ cup canola oil
  • Smoked Paprika Mayonnaise
  • Garnish — tomato slices


  1. In medium pot, poach salmon, sherry, salt in just enough water to cover fish over medium heat; cook until salmon is light pink on outside, still little raw on inside.
  2. Transfer poached salmon to medium bowl; set aside.
    Add celery, white onions, salt to poaching liquid; cook over medium-high heat until most of liquid is gone and celery, onions are moist, not soupy; set aside.
  3. While salmon is still in medium bowl, use tongs or fork to shred fish into medium chunks; add cooked celery, white onions, parsley, lemon zest, salt (if necessary), green onions, ½ cup mayo, ½ cup bread crumbs.
  4. Use rubber spatula to carefully fold together salmon ingredients until ingredients are moist and just hold together — may need more mayo, bread crumbs to achieve this. 
  5. Use hands to form small salmon cakes w/2 Tbsps. – to – ¼ cup salmon mixture.
  6. In large skillet, heat oil over medium-high heat; add salmon cakes (may need to cook in a few batches, so don’t crowd pan); cook 2 minutes per side (or until golden brown).
  7. Transfer browned salmon cakes to preheated 400° F oven; cook 3-to-4 minutes or until done.
  8. Serve salmon w/Smoked Paprika Mayonnaise, tomato slices.

Chef Tee’s Smoked Paprika Mayonnaise

Makes ½ cupS n p logo
Prep time: 5 minutes; no cooking time


  • ½ cup mayonnaise
  • 2 Tbsps. smoked paprika (or to taste)
  • Juice from ½ lemon


  1. In medium bowl, add ingredients.
  2. Stir until combined.