Grilled Salmon with Two Provençal Sauces

The salmon with tapenade vinaigrette and its combination with potatoes and asparagus was adapted from Alfred Portale's "Gotham Bar and Grill Cookbook". The orange aioli is from Joyce Goldstein, "The Mediterranean Kitchen".

  • 2 large salmon filets
  • Asparagus
  • Olive oil
  • Salt and pepper

Season salmon with salt and pepper, brush with oil. Grill over charcoal, turning once, just until cooked through. Trim asparagus, season, brush with oil, and grill until tender. (Do not allow arparagus to burn.) Arrange filets on a large platter with potatoes and asparagus. Coat one filet with aioli and garnish with orange slices or zest; coat the other with vinaigrette. Serve warm or at room temperature.




New Potato Salad

  • 2 lb. new potatoes
  • 2 tbsp. wine vinegar
  • 1 tbsp. Dijon mustard
  • Salt and pepper
  • 6 tbsp. olive oil
  • Chopped chives

Boil potatoes just until tender. Cool and cut into 1/4-in. slices. Whisk together vinegar, mustard, salt, and pepper. Continue whisking while adding oil in a stream. Stir in chives and toss with potatoes.



Tapenade Vinaigrette

  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 or more cloves garlic, minced
  • 1 tbsp. Cognac
  • 1 tbsp. capers
  • 1 anchovy filet, chopped
  • 1/2 cup pitted and chopped black olives
  • 1 tomato, peeled, seeded, and finely chopped
  • 2 tbsp. minced parsley
  • 1 tbsp. minced shallot
  • Black pepper to taste

Make a vinaigrette with the wine, vinegar, and oil. Stir in other ingredients.



Orange Aioli

  • 4 or more cloves garlic
  • 1 egg yolk
  • 1/2 lemon
  • 1 cup olive oil
  • 2-3 tbsp. orange juice
  • 1 tbsp. grated orange zest
  • 1 tsp. ground black pepper
  • Salt

Grind garlic to a paste with a mortar and pestle. Beat egg yolk in a bowl with garlic and 1 tbsp. lemon juice. Whisk in olive oil in a thin stream. Add orange juice and zest, black pepper, and lemon juice and salt to taste and desired consistency.