Salmon in aioli sauce

Yield: 6 Servings

Measure Ingredient
2 Whole eggs
2½ teaspoon Dijon mustard
¼ teaspoon Salt
2 tablespoons Lemon juice
1½ cup Vegetable oil
1½ cup Olive oil
6 Cloves garlic; peeled
½ teaspoon Pepper
Tabasco sauce
2 pounds Salmon fillet; skinless
¼ cup Dry white wine
1 large Avocado; sliced
2 Tomatoes; cut into wedges

Preheat oven to 375F. In food processor combine egg, mustard, salt, and lemon juice. With the machine running, gradually add oils. Blend garlic, pepper, and Tabasco. Check seasoning and add extra lemon juice if desired.

Spread half of the sauce in a shallow baking dish (7 x 12 inches) and top with fish. Pour in wine and remaining aioli sauce. Top with alternating slices of avocado and tomato. Bake approximately 20 minutes.

Recipe by: Delicious Decisions/tpogue@...

Posted to EAT-L Digest by Terry Pogue <tpogue@...> on Dec 25, 1997

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