Grand Aioli With Tarragon Dipping Sauce

Le Grand Aioli is a traditional French dish of simply prepared fish and vegetables. Stock up on vitamin A, C and K-rich veggies including carrots, broccoli, asparagus and squash and salmon packed with protein and omega-3 fatty acids with this recipe.

Ingredients

For the tarragon dipping sauce:

• ¼ cup mayonnaise
• ½ cup full-fat yogurt
• 1 cup tarragon leaves, rinsed and patted dry (discard any tough stems)
• ¼ cup lemon juice
• Grated rind of 1 lemon
• 1 tablespoon olive oil
• 1 clove garlic, peeled and smashed

For the grand aioli:

• ½ onion, coarsely chopped
• 1 celery rib, coarsely chopped
• 1 lemon, sliced
• 2 bay leaves
• 2 garlic cloves, smashed
• 10 whole peppercorns
• 4 3-ounce salmon filets
• ¾ pound baby potatoes
• ½ pound baby broccoli, lower ends trimmed
• ½ pound baby carrots
• 1 pound thin asparagus, lower ends trimmed
• ½ pound baby summer squash

Directions

1. To make the tarragon sauce, place all ingredients in a food processor and blend until smooth. refrigerate in an airtight container until ready to use (up to 3 days).
2. For the aioli, put onion, celery, lemon, bay leaves, garlic cloves and peppercorns in a medium-sized pot. Add water until pot is three-quarters full. Bring to a boil over high heat and cook uncovered 3 to 4 minutes.
3. Reduce heat to a simmer and gently submerge salmon filets into hot liquid. Cover pan and cook for 7 minutes. remove cooked salmon and set aside. Discard any liquid.
4. In a medium pot, place potatoes and cover with water. Bring to a boil and cook for 10 to 12 minutes until tender. Drain potatoes and set aside.
5. Fill large pot with 2 inches of water, place steamer basket inside and bring water to boil. reduce heat to medium-high and carefully arrange broccoli, carrots, asparagus and squash in steamer basket. Cover and cook 4 to 7 minutes, until vegetables are tender. Drain vegetables and arrange on a large platter with the salmon and cooked potatoes. Serve warm or at room temperature with tarragon sauce.

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