Salmon, egg salad, spinach and aioli

At first, I looked with yearning towards my husband's sushi lunch. Oh rice, how I miss you, and how cauliflower rice is an evil lie.

But then....

Let's just say on the GAPS diet I cook. A lot. Dot my eyes and call me Mary Jo Pioneer girl cause that's how I feel....homemade broth, homemade mayonnaise... I can't recall the last time I used something from a box/can. Yesiree, I live in a rural community, attend church a few times a week, homeschool my kids, and churn my own butter.

Anyway...

You can find my recipe for smoked salmon. I made 4 lbs or something crazy and have far too much leftover, and it doesn't freeze or keep well. And since I can't have lox and bagels or salmon hash or even creamy salmon bisque... I'm getting creative.

I made aioli yesterday because store bough condiments have soybean oil and corn syrup and a whole slough of things no one should put in their bodies (well, my opinion), and to get "real" versions at the store cost you a pretty penny.

Aioli is so easy to make and so versatile. Here is my recipe for garlic aioli, omit garlic to have a sort of mayonnaise, add other ingredients to suit your fancy.

My recipe is form The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett. Seriously, this cookbook rocks.
https://www.amazon.com/dp/B00NQ5U5RY/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

Here goes...

Garlic aioli

2 egg yolks
1 tsp dried mustard
1/2 lemon, juiced/ 2-3 tsp lemon juice
1/2 tsp salt
1/2 c coconut oil **
1/2 c olive oil
2 cl garlic, pureed or finely diced
splash of apple cider vinegar with mother or fermented veggie juice (optional, I didn't use it)

**you can also just do 1 cup olive oil.

Mix egg, mustard, salt, lemon, garlic in food processor until mixed and kinda syrup-y.
Melt coconut oil juuuust to melting and add olive oil and let sit just a few minutes so it isn't hot-you don't want to end up with scrambled egg aioli, yuck!

slowly drizzle in oil. It will fluff up into a mayonnaise texture. Chill, cover, serve.

Add dill to make dill-garlic aioli.

And for my spinach? I just added a splash of olive oil to a pan and threw in a bunch of spinach, pinch of salt and pepper, squeeze of lemon and cooked it. Then I added my salmon on top with a dollop of aioli.

Deviled egg salad-

6-7 eggs, boiled and chopped up
salt and pepper to taste
pinch paprika
dollop or two pf garlic aioli, enough to moisten/to taste.