Grilled Salmon with Roasted Asparagus Lemon-Caper Aioli

Grilled Salmon with Roasted Asparagus Lemon-Caper Aioli


1 pound salmon, boneless & skinless, cut in 4 portions
1 pound fresh asparagus
Good olive oil
Freshly ground black pepper, to season to taste
Kosher or sea salt, to season to taste
1 large hard-boiled egg, room temp.
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
2 teaspoon fresh lemon juice
1 cornichon or small sour pickle, coarsely chopped
10 to 15 small capers; drained, rinsed, squeezed dry and coarsely chopped
about 1/4 cup (gently-packed) mixed chopped herbs; flat-leaf parsley, chives, and tarragon is perfect



Sauce: Peel the egg then extract the yolk. In a medium-sized bowl, mash the yolk until smooth with the mustard. Dribble in the olive oil, beating with a fork or wooden spoon while doing so (trying to make an emulsion like mayonnaise), then add 1/2 the lemon juice.

Chop the egg white and cornichon separately into fine cubes and add them to the sauce. Then add the chopped capers themselves. Stir in the herbs and add salt and pepper. Taste, and season with additional salt, pepper, and lemon juice, if necessary. Cover and leave out at room temp.  while cooking the asparagus and salmon.

Asparagus: Preheat oven to 400*. Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the  asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp. To the fish!

Prepare your Grill. Brush the salmon portions lightly with olive oil and season with salt and pepper. Place fish on the grill. After about 5 minutes, flip and cook until just done, another 3 to 5 minutes. Place salmon on plates, top with asparagus and sauce with a large dollop atop the asparagus.