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Ingredients:

4 Salmon fillets, 5 - 6 oz. each
Salt and black pepper to taste
Olive oil as needed
Chef Larry's Lemon Mustard Aioli (recipe follows)
Scallion, julienne (cut into long thin strips) to garnish

For the Cucumber Tomato Salad:

1 Cucumber, medium, peeled, deseeded, thinly sliced
1 Tomato, peeled, julienne cut
1/3 cup Red onion, thinly sliced
2 tsp. Seasoned Rice Wine Vinegar
2 tsp. Red Wine Vinegar
1 1/2 tsp. Sugar, granulated
2 tsp. Olive Oil
1/2 tsp. Cilantro, fresh, chopped
1/2 tsp. Fresh basil leaves, minced
1/3 tsp. Fresh parsley, chopped
Salt and black pepper to taste

Method:
Prepare Chef Larry's Lemon Aioli per recipe, reserve. Prepare cucumber, tomato, red onion and herbs. Place in non-reactive mixing bowl (glass, plastic or stainless steel). Add remaining ingredients and mix thoroughly. Adjust seasoning. Allow flavors to develop under refrigeration for at least one hour before serving. Preheat grill or BBQ.

Season salmon fillets with olive oil, salt and pepper. Place seasoned salmon fillets on preheated grill or BBQ and cook until done (approximately 4 minutes per side). Mound Cucumber Tomato Salad in the center of serving plates. Place grilled salmon fillet over salad. Nappe with Lemon Aioli and garnish with julienne of scallion.

Makes 4 servings

Chef Larry's Lemon Mustard Aioli
Ingredients:

1/2 tsp. Garlic, minced
1/2 tsp. Lemon zest, finely grated'
1 tsp. Lemon juice
1/2 cup Light mayonnaise
1 tsp. Whole grain mustard
1/3 tsp. Parsley, chopped
Salt and black pepper to taste

Method:
Combine garlic, lemon zest, lemon juice, mayonnaise, mustard and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for fish and seafood.

Makes approximately 1 cup