Alright. This really did come out well. The aioli was made from fresh eggs collected from Mary's farm in Winchester: egg yolks, too much garlic, olive & peanut oil, lemon. *TIP* next time just one egg yolk, 3/4 cup oil (or maybe just one scant cup), 3-4 cloves garlic, one lemon. The salmon was wild sock-eye. Yes, it really is worth twice what you pay for farm raised. I smoked it in my green egg grill--cherry wood for the smoke. F#$% is was great. S&P and smoke. I think that's all the salmon wants. Got impatient with the rice *TIP* always start the rice first. Then you don't have to wait around like a dork for it to finish. Gezpacho was tomatoes, onion, green pepper, garlic (not enough--I put nearly everything in the aioli), tomato juice (well, V-8, I cheated), Cholula hot sauce. Thanks, Emma for reading me the recipe from the Internet. Finally, to complete the Spanish theme, paired with a Tres Ojos Grenache. I think I liked this more than the Evodia. Not as as much body but wonderfully spicey. A great companion to summer food and spicy gezpacho and aioli.
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