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Ingredients

4 each Salmon fillets, 5 - 6 oz.
Olive oil as needed
Salt to season
Fresh ground black pepper to season
Chef Larry's Cilnatro Lime Aioli for service (recipe follows)
4 each Fresh cilantro sprigs
1 each Scallion, minced

For the Red Grape Salsa:

2 cups Red seedless grapes, coarsely chopped
1/3 cup Tomato, finely diced
1/4 cup Red onion, finely minced
1/4 cup Red and green bell pepper, finely diced
1 each Jalapeno pepper, seeded, finely chopped
1/2 tsp. Garlic, fresh, finely chopped
1 tsp. Cilantro, minced
1 tsp. Olive oil
1 oz. Fresh lime juice
Salt to taste
Fresh ground black pepper to taste

Method
Prepare Chef Larry's Cilantro Lime Aioli per recipe. Combine grapes, tomato, red onion, green and red pepper, jalapeno and garlic. Mix cilantro, olive oil and lime juice together. Pour over grape mixture and gently toss. Season to taste with salt and fresh ground black pepper. Cover and refrigerate for at least 2 hours to allow flavors to develop. Preheat grill. Season salmon fillets with olive oil, salt and pepper. Place on grill and cook until done. Place grilled salmon fillets on serving plates and top generously with Red Grape Salsa. Drizzle with Chef Larry's Cilantro Lime Aioli. Garnish with cilantro sprigs and minced scallion.

Chef Larry's Cilantro Lime Aioli
Ingredients

1/3 cup Fresh cilantro leaves, minced
2 each Garlic cloves, minced
2/3 cup Light mayonnaise
1 each Fresh squeeze lime
1/2 tsp. Lime zest
1 tsp. Parsley, chopped
Salt to taste
Fresh ground black pepper to taste

Method
Combine cilantro, garlic, mayonnaise, lime juice, lime zest and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.

Makes 1 cup