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(Serves 4) Our Aïoli is made with the "first garlic": the very tender and delicate garlic from the first crop of the season. This traditional Provençal mayonnaise turns fish, meat and vegetables into a quick main course or side dish.
Ingredients · 4 salmon steaks (about 6 ounces each) · Life in Provence™ Extra-Virgin Olive Oil for brushing the salmon· Salt and pepper to taste · ½ cup (4 ounces) crème fraîche · ½ jar Life in Provence™ Aïoli (Garlic Mayonnaise)
Prepare the grill. Brush the salmon with oil and sprinkle with salt and pepper. Grill the salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side. While the salmon is on the grill, heat the crème fraîche at a very low temperature (do not bring to a boil). Just before removing it from the grill, add the Aïoli to the crème fraîche and season to taste with salt and pepper. Serve the salmon with the Aïoli sauce spooned over top, and accompany with fresh sautéed asparagus, crusty French bread, and a nice Chardonnay.
Aïoli can also be served as part of a hors d’oeuvre platter consisting of cooked vegetables, hard-boiled eggs and the golden mayonnaise itself. Another alternative is to serve it in a "grand aïoli", a main dish in which the mayonnaise is served as a dipping sauce for meat, seafood and steamed vegetables. |
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GRILLED SALMON WITH 
