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.

Dr. Lathon’s Vegan Ranch Dressing

*Store Alternative: “Daiya Dairy-Free Homestyle Ranch”

Makes 1 ½ – to – 2 cups
Prep time: 5-to-10 minutes; no cooking time

  • 1 cup vegan mayo (recommend Follow Your Heart Vegenaise-Soy Free)
  • ¼ cup coconut milk
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. lemon juice
  • 2 tsps. flat-leaf parsley, finely chopped
  • 1 Tbsp. green onion, finely chopped
  • 1 tsp. fresh dill, finely chopped
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. sea salt
  • ¼ tsp. cracked pepper


  1. In medium bowl, whisk together all ingredients until smooth.  (Add more mayo to increase thickness or more coconut milk to make thinner.)
  2. Adjust seasonings to taste.
  3. Serve w/Dr. Lathon’s Buffalo Cauliflower Wings.

*Recipe provided by

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.