Delicious salmon dinner to share!

I cooked a lovely meal with a friend on the weekend.  Here it is!

1. Chop finely fresh basil and mix with olive oil, lemon rind and a pinch of rock salt.  Rub it over 2 medium sized salmon steaks, then dip the salmon into some sesame seeds - cover and leave for about 15 mins.  When close to ready to eat, grill the stakes each side and then cover for about 5-10 mins to cook through the centre as you like.

2. Blanch asparagus spears in boiled water until just tender.  Service with some pine nuts (you can dry-fry these first if you like) and organic butter.

I also tried to make an aioli to drizzle over the asparagus but it didn't work.  It's really important to follow the instructions and use the appropriate utensils which I didn't so hence it failed.  I will try again though!

Here's the recipe:
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1/2 teaspoon cold water
1 teaspoon lemon juice

Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.

Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.