Citrus-grilled Salmon with Black Olive and Tarragon Aioli

Citrus-grilled Salmon with Black Olive and Tarragon Aioli
Aioli 1 large egg yolk (see note) Pinch of salt 1 teaspoon Dijon mustard1 1/4cups extra virgin olive oil 2 tablespoons lemon juice 1 garlic clove, minced 2 tablespoons fresh tarragon, chopped ¼ cup ripe black olives, chopped Marinade 2 cups fresh orange juice 1 tablespoon cumin ½ red onion, thinly sliced ¼ cup olive oil Salt and freshly ground pepper 4 salmon filets (6 ounces each), skin removedFor the aioli: Place egg in mixing bowl with mustard and a pinch of salt. Whisk together. While whisking add extra virgin olive oil very slowly, drop by drop to start. As aioli thickens add oil in a thin stream. Add lemon juice, garlic, tarragon, olives and mix well. Set aside. For the marinade: Whisk together orange juice, cumin, onion, olive oil and salt and pepper to taste. Lay salmon in shallow dish and pour marinade over; cover and refrigerate over night.To cook: Drain salmon and grill or broil over medium heat for 11/2 to 2 minutes per side or until done. When fish is done, season with salt and pepper. (Do not season with salt while cooking the fish, it will draw out moisture.) Top with aioli and serve immediately. Serves four.Serving suggestion: As an entree salad over spring greens or with grilled vegetables.Editor?s note: If you are concerned about raw egg, use a pasteurized egg.Mark Cain, Chicago Botanic Garden