Lime-Habanero Mayonnaise with Grilled Salmon and Micro Greens

This dish was inspired by a Bobby Flay recipe, but I made a few changes. Bobby’s dish was tuna salad made with the mayonnaise and put into a sandwich with watercress. He suggested a lemon-habanero mayonnaise, but I’ve moved on from lemon for now so I used lime. Also, I used less lime juice and less onion than suggested, and I added garlic. I used the mayonnaise as a sauce over grilled salmon, and since I couldn’t find watercress, arugula micro greens dressed in a lime vinaigrette danced on top. As a sauce, it’s a little acidic, so next time I might cut back on the reduced lime juice, but if it were put into a sandwich or on a fish taco, it would be fine. Actually, on a fish taco it would be amazing. The mayonnaise gets even better after sitting in the refrigerator overnight. It was divine on a veggie burger the next day. Grilled chicken would also be a good vehicle, and I might try that tomorrow. When making the mayonnaise, I would recommend adding just a little habanero at first, tasting, and adding more if you want it hotter. I ended up using one and a half habaneros this time as they were kind of small. Here's my rendition of the mayonnaise:

2 c fresh lime juice
1 to 1 1/2 habanero chiles, seeded and chopped
1 t lime zest
1 c excellent, prepared mayonnaise (or, make it fresh)
2 T red onion, finely diced
½ large stalk celery with leaves, finely diced
2 cloves garlic, chopped
2 T fresh flat-leaf parsley, chopped
Salt and pepper to taste

-Place lime juice in a small saucepan and bring to a boil. Cook until reduced to 1/3 c. Remove from heat and let cool slightly. Place lime syrup, habanero (a little at first), and remaining ingredients in blender and blend until smooth. Add more habanero to taste.