GRILLED SALMON AND ASPARAGUS WITH AIOLI SAUCE

Grilling in summer is so fun and if you can’t grill outside, you can always do it inside. I’m grilling Salmon and Asparagus today using my cast iron grill.  I got it a couple weeks ago and I use it so often. So far, I grilled salmon, hamburger, asparagus, shrimp (see my Citrus Shrimp Salad recipe), and even peaches. Today, I’ll also make aioli sauce to go on top of the salmon. It’s simple with just a few fresh ingredients. If you haven’t had it before, you should try. My husband loves it. He asked me what it was when he first had it at a restaurant and I promise him, I’ll make it at home. It’s so simple. You’ll see. Aioli was originated in the Mediterranean. French-Provençal versions of the sauce are typically closer to a garlic mayonnaise. The French also add egg yolks and lemon juice. I got some fresh dill from my friend Sabina’s garden, so I’ll also use it in my aioli sauce today. Dill, lemon juice and garlic go good together with Salmon. Sabina… Sweetie, if you are reading this. Thanks again!

Let’s cook some food!

Start with aioli sauce. As I mentioned earlier, there are only few ingredients. 2 garlic cloves, 1 teaspoon of Dijon mustard, 2 egg yolks, 1 tablespoon of fresh dill, 1 cup of regular olive oil, 1/4 cup of fresh lemon juice, salt and pepper to taste. Please note, I don’t use extra virgin olive oil. I think it’s way too over powering for aioli sauce. Save it for salad dressing.

Place garlic, mustard, pasteurized egg yolks and dill in a food processor or a blender.

Blend until combined.

While running, slowly add the olive oil until completely combined. I’m pouring it slowly into the tiny holes on top of my food processor. Keep blending until you get the consistency of mayonnaise.

Stop the food processor, add 1/4 cup of lemon juice.

Add salt and pepper to taste.

Pulse a few more times until combined. Scrape the sides of the bowl with a rubber spatula, pulse again.

There you have it, aioli sauce. You can refrigerate it up to one week.

As much as I like aioli sauce, I also love Thai seafood sauce. It’s spicy, tangy, light and fresh and good with all kind of seafood dishes. Here’s the recipe. Hope you give it a try as well. Thai Seafood Sauce

Now let’s grill the salmon and asparagus.

Season them with olive oil, salt and pepper.

Heat up cast iron grill. If you don’t have it, a regular non-stick pan would be o.k. Once it’s hot, place the salmon in the pan, skin side down. I like crispy salmon skin, but if you don’t like the skin, you can slice it off.

Place asparagus on the grill. I’m grilling both salmon and asparagus at the same time since I have plenty of room on the grill.

Cook salmon about 4 minutes on each side. For asparagus, depending on how big they are, I flip them once or twice until they turn dark green in color. Don’t over cook them, mushy asparagus is kind of gross in my opinion. ha ha.

To serve, spread the aioli sauce on top of salmon. That’s it. Dinner (or lunch) is ready to be served.

I hope you give it a try and please let me know how it goes. The comment box is below the recipe card.

GRILLED SALMON AND ASPARAGUS WITH AIOLI SAUCE

 

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

 

Author: Mink

Recipe type: Salmon

Cuisine: French

Serves: 2

Ingredients

• ½ lb. salmon, cut into 2 large pieces
• 8 asparagus
• Oilve oil
• Salt and pepper
• Aioli sauce:
• 2 garlic cloves
• 1 teaspoon Dijon mustard
• 2 pasteurized egg yolks
• 1 tablespoon fresh dill
• 1 cup olive oil
• ¼ cup fresh lemon juice
• Salt and pepper to taste

Instructions

1. First, make aioli sauce. Place garlic, mustard, egg yolks and dill in a food processor or a blender. Blend until combined.
2. While running, slowly add the olive oil until completely combined. Pour it slowly into the holes on top of my food processor. Keep blending until you get the consistency of mayonnaise.
3. Stop the food processor, add lemon juice, salt and pepper to taste. Pulse a few more times until combined. Scrape the sides of the bowl with a rubber spatula, pulse again. Set aside.
4. Season salmon and asparagus with olive oil, salt and pepper.
5. Heat up cast iron grill. If you don't have it, a regular non-stick pan would be o.k. Once it's hot, place the salmon in the pan, skin side down. I like crispy salmon skin, but if you don't like the skin, you can slice it off.
6. Place asparagus on the grill. You can grill both salmon and asparagus at the same time if you have room on the grill.
7. Cook salmon about 4 minutes on each side. For asparagus, depending on how big they are, flip them once or twice until they turn dark green in color.
8. To serve, spread the aioli sauce on top of salmon. Enjoy!

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