Farmers Market Grand Aioli With Tarragon Dipping Sauce

Le Grand Aioli is a traditional French dish of simply prepared fish and vegetables. Our version uses protein-packed salmon, rich in omega-3 fatty acids, essential for you babay's brain development. Potatoes, broccoli, carrots, asparagus and summer squash all boast vitamins A (essential to the development of your baby's vital organs) C and K, and potassium.

Farmers Market Grand Aioli With Tarragon Dipping Sauce
Servings: 4 Prep 20 mins Cook 30 mins Start to Finish 50 mins

Ingredients

For the tarragon dipping sauce:
  • 1/4 cup mayonnaise
  • 1/2 cup full-fat yogurt
  • 1 cup tarragon leaves, rinsed and patted dry (discard any tough stems)
  • 1/4 cup lemon juice
  • Grated rind of 1 lemon
  • 1 tablespoon olive oil
  • 1 clove garlic, peeled and smashed
For the grand aioli:
  • 1/2 onion, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 1 lemon, sliced
  • 2 bay leaves
  • 2 garlic cloves, smashed
  • 10 whole peppercorns
  • 4 3 ounces salmon filets
  • 3/4 pound baby potatoes
  • 1/2 pound baby broccoli, lower ends trimmed
  • 1/2 pound baby carrots
  • 1 pound thin asparagus, lower ends trimmed
  • 1/2 pound baby summer squash

Make It

1. To make the tarragon sauce, place all ingredients in a food processor and blend until smooth. refrigerate in an airtight container until ready to use (up to 3 days).

2. For the aioli, put onion, celery, lemon, bay leaves, garlic cloves and peppercorns in a medium-sized pot. Add water until pot is three-quarters full. Bring to a boil over high heat and cook uncovered 3 to 4 minutes.

3. Reduce heat to a simmer and gently submerge salmon filets into hot liquid. Cover pan and cook for 7 minutes. Remove cooked salmon and set aside. Discard any liquid.

4. In a medium pot, place potatoes and cover with water. Bring to a boil and cook for 10 to 12 minutes until tender. Drain potatoes and set aside.

5. Fill large pot with 2 inches of water, place steamer basket inside and bring water to boil. reduce heat to medium-high and carefully arrange broccoli, carrots, asparagus and squash in steamer basket. Cover and cook 4 to 7 minutes, until vegetables are tender. Drain vegetables and arrange on a large platter with the salmon and cooked potatoes. Serve warm or at room temperature with tarragon sauce.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 410, Fat, total (g): 19, sat. fat (g): 3, carb. (g): 35, fiber (g): 7, pro. (g): 30, Folate (µg): 179, calcium (mg): 174, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.
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