Baked Salmon with Calamansi Mayonnaise

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!”

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