2 eggs
2 1/2 tsp. Dijon mustard
1/4 tsp. salt
2 tbsp. lemon juice
1 1/2 cups vegetable oil
1 1/2 cups olive oil
6 cloves garlic
1/2 tsp. pepper
Tabasco sauce
2 lb. salmon fillet, skinless
1/4 cups dry white wine
1 large avocado, sliced
2 tomatoes, cut into wedges

Preheat oven to 375°F. In food processor combine egg, mustard, salt, and lemon juice. With the machine running, gradually add oils. Blend garlic, pepper, and Tabasco. Check seasoning and add extra lemon juice if desired.

Spread half of the sauce in a shallow baking dish (7x12-inches) and top with fish. Pour in wine and remaining aioli sauce. Top with alternating slices of avocado and tomato. Bake approximately 20 minutes.

Serving Size: 6