Grilled Salmon With Wasabi Aioli And Seaweed Rice

This recipe is inspired by Cockeyed Gull, a restaurant on Peaks Island.

Ingredients
Yield: 2 servings

-Wasabi Aioli

3 clove         garlic
1                 egg york
1/2              lemon, juiced
1 cup           olive oil
3 tbsp          wasabi paste
salt and pepper to taste

-Grilled Salmon

2 fillet          salmon
1 tbsp          soy sauce
salt and pepper to taste

-Seaweed rice

1 tbsp          dried seaweed, minced
salt to taste
1-1/2 cups   cooked Japanese short grain rice
1/2 cup        steamed spinach

1)  salt and pepper salmon fillet and start broiling in the oven.
2) make wasabi aioli.  Add garlic in a blender and pulse for 2 seconds.  Add egg york and lemon juice and pulse on and off until blended.  Turn on and begin adding olive oil in a thin stream.  add salt and pepper to taste.  Add wasabi paste into aioli and mix well together.
3)  when the cooked rice is still hot, add seaweed and salt and mix together.  put it on a plate and top it with steamed spinach.
4)  when the salmon is almost done add soy sauce, broil for 5 more minutes.  Put the salmon on top on the spinach (I also pour the drippings onto the salmon) and finish with wasabi aioli on the top.

Gochisousama!

Saeko