I was visiting my good friend Christine, who happens to be an amazing baker and cook, and she made a Baked Salmon with Garlic Parsley Mayonnaise for our lunch. The recipe is surprisingly easy and the result was so good that I just had to make it at home. We talked about other ingredients that may go well for the Salmon Glaze, and my first idea was to make a tamarind-coconut-mayonnaise glaze. However, Salmon already has a rich flavor so I thought, why not make a Baked Salmon with Calamansi Mayonnaise instead? This way, I can also incorporate a Filipino food ingredient to the recipe.
Calamansi (“Kah-lah-mun-see”) or Philippine Lemon is as tart as yellow lemons but a tinge sweeter. The juice is usually mixed with soy or fish sauce and used as a dipping sauce for almost every meal in the Philippines. I grew up drinking Calamansi Juice and it’s great as a hot drink when one has the cold. Calamansi is not available in our city so I had to use the powdered version instead. It is not my favorite way of cooking since I love to cook with fresh ingredients, however, trying to find calamansi would mean traveling to California or flying thousands of miles to the Philippines. I wish it was that easy! My mom and dad still live in the Philippines and I would’ve loved to see them. Imagine, visiting the homeland and saying “Mom, I needed to buy Calamansi for my food blog so I’m home! My parents would be thrilled! That or I get nagged at for spending money for a plane ticket to buy Calamansi. (Shoutout: Thanks to my brother Gino for the quick response to “help! I need Calamansi Fruit pictures!”