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2 whole eggs
2 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
2 tablespoons lemon juice
1 1/2 cups vegetable oil
1 1/2 cups olive oil
6 cloves garlic -- peeled
1/2 teaspoon pepper
Tabasco sauce
2 pounds salmon fillet -- skinless
1/4 cup dry white wine
1 large avocado -- sliced
2 tomatoes -- cut into wedges
Preheat oven to 375F. In food processor combine egg, mustard, salt, and
lemon j
uice. With the machine running, gradually add oils. Blend garlic, pepper,
and T
abasco. Check seasoning and add extra lemon juice if desired.
Spread half of the sauce in a shallow baking dish (7 x 12 inches) and top
with
fish. Pour in wine and remaining aioli sauce. Top with alternating slices
of av
ocado and tomato. Bake approximately 20 minutes
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