Saturday, September 19, 2009

Not quite the Provencal Aioli, but pretty close

Last year about this time I did "Le Grand Aioli" which is a typical summer dinner in Provence. Lots of steamed veggies, hard boiled eggs and tons of Aioli to dip it all in. It was really good but a lot of work putting it all together. I saw this Ina Garten recipe for Salmon Nicoise and thought it sounded a lot like it so I tried it tonight for John and Rey our neighbors. It was just perfect. I got some of the Loch Duart Salmon from the fish guy at the ferry building - it is considered a "clean fish" good for the environment and very tasty. I pretty much followed the recipe but decided to grill the salmon on a cedar plank instead of roasting it. I totally recommend it - just soak the plank in water for a couple of hours then place it on the grill, when hot and smoking add the salmon that has the mustard sauce on top and grill about 20-25 min, (do not turn) it will take a little longer as it is really getting smoked and is on indirect heat. The rest of the recipe I followed (green and yellow green beans, hard boiled eggs, tomatoes, potatoes, olives and arugula)and just served with some crusty bread I bought today at Acme.

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