2 c Homemade mayonnaise
1/2 c Fresh tarragon leaves;
- finely chopped -OR-
1 tb Dried tarragon
2 tb Capers; chopped
3 tb Green onion tops;
- finely minced
2 tb Fresh lime juice
1/4 ts Freshly ground black pepper
Salt
Vegetable oil
6 Salmon fillets or steaks
- (1/2 lb ea); cut 1" thick
MMMMM-----------------------TARRAGON AIOLI----------------------------
4 cl Garlic; pureed to a paste
- in a mortar
2 lg Egg yolks
1 c Neutral flavored oil
3 tb E.V. olive oil
1 1/2 tb Water; warm
1 ts White wine vinegar
1/4 ts Salt
1/8 ts Freshly ground black pepper
Tear the tarragon leaves by hand to help release the essential
oils. Next, finely mince the tarragon with a sharp knife or a
mini-chopper. If using a chopper, add the capers and chop with the
tarragon.
Chop the green onion tops by hand, and add to the tarragon-caper
mixture. chop into the mixture and set aside. Make the aioli
(recipe follows), if not using prepared mayonnaise.
In a medium to large bowl, combine the mayonnaise/aioli with the
tarragon/capers/onion tops. Add the lime juice, and blend well. If
using homemade mayonnaise, add salt to taste. Cover and chill 2 to
24 hours. (The further this is made ahead, the better the flavor
will be.)
Set grill up, using enough charcoal to make a bed 1-1/2 to 2" thick
when spread out. The fire should be fairly hot, yet on the verge of
beginning to slow down when the salmon steaks are cooked. Adjust
the cooking rack over the spread coals and lightly oil.
Brush the salmon steaks with a thin coating of the mayonnaise
mixture and place on the lightly oiled grill (skin side down for
fillets.) Coat the top with the aioli. Place the cover over the
grill and open the top and bottom vents. Cook for about 5 minutes.
Turn the salmon over (removing the skin and darker flesh if using
fillets.) Reapply mayonnaise. Continue cooking, uncovered for
another 4 to 5 minutes. Salmon is done when the tip of a knife can
be inserted in the thickest part of the fish with little
resistance. The fish should be somewhat opaque with a bit of deeper
pink remaining in the center.
Arrange on a serving platter, garnished with lime wedges and
tarragon stems. Pass the remaining aioli in a separate bowl.
Aioli:
Smash the garlic cloves with the flat side of a large knife,
removing any green germ that you may find in the center of the
cloves. Place the garlic in the bowl of a mortar (or a
mini-processor). Grind to a paste with the pestle (or blade),
adding some salt to aid in breaking down the garlic (if desired.)
Place the egg yolks in a quart-sized bowl. Wrap a damp towel around
the base of the bowl to steady it, or place a damp towel beneath
the bowl to act as an anchor. Whisk the egg yolks together until
well blended. Begin adding droplets of the neutral-flavored oil
very slowly, while continually whisking. When the mixture starts to
thicken, increase the oil flow to a thin, steady stream until all
of it (including the olive oil) has been incorporated. At this
point, the mixture should be fairly stiff.
Whisk in the garlic puree. Add the water to the mortar (or
mini-processor) scraping any remaining bits of garlic from the
sides. Whisk the water into the aioli in a steady stream. Whisk in
the vinegar, salt, and pepper. Taste for seasonings and serve.
Aioli should be used within 24 hours of having been made, or the
flavor of the garlic will turn stale.
If you have used salt in pureeing the garlic, you may not need any
more.
Recipe FROM: A BBQ/Grilling class offered at Cook's of Crocus Hill
in St. Paul, MN, Jun 1995
