Ingredients

4 Salmon fillets, 5 - 6 oz.
Olive oil as needed
Salt to season
Fresh ground pepper to season
Whole Grain Mustard Vinaigrette for service (recipe follows)
Lemon Herb Aioli for service(recipe follows)
12 Asparagus spears, cooked
8 Yellow tomato slices
24 Cucumber slices, thin
4 Baby grape tomatoes, halved
5-6 oz. Petite salad green
Chives, whole and minced to garnish

Method
Prepare Chef Larry's Whole Grain Mustard Vinaigrette and Scallion Oil per recipes, reserve. Preheat grill. Season salmon fillets with olive oil, salt and pepper. Place on grill and cook until done. Arrange tomato slices and asparagus on serving plates. Toss salad greens with Chef Larry's Whole Grain Vinaigrette and place on serving plates. Place grilled salmon fillets on serving plates Drizzle with Chef Larry's Lemon Herb Aioli Scallion. Garnish with baby grape tomato halves cilantro and minced chives.

Yield: 4 Servings

Chef Larry's Lemon Herb Aioli
Ingredients

1/2 tsp.Lemon zest, finely grated
2/3 tsp.Lemon juice
1/2 tsp.Garlic, minced
1/2 tsp.Fresh parsley, minced
1 tsp.Chives, minced
1/2 cupLight mayonnaise
Salt to taste
Fresh ground black pepper to taste

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

Yield: approximately 1 cup

Chef Larry's Whole Grain Mustard Vinaigrette
Ingredients

1 tsp. Whole grain or Pommery mustard
1 tsp.Mayonnaise
1/4 cupBalsamic vinegar
1 tsp. Sugar
1 tsp.Fresh tarragon, minced
1 tsp. Chives, minced
1 tsp.Parsley, finely chopped
3/4 cupOlive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method
Whisk whole grain mustard, mayonnaise, balsamic vinegar, sugar, tarragon, chives and parsley together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed.

Yield: 6 - 8 Servings