Aioli

2 egg yolks

1 cup oil (50% olive oil & 50% neutral oil)

squeeze of lemon juice

1 tablespoon red pepper and eggplant puree

1 bunch chives, minced

Preheat the grill on medium high heat.
Bring about a quart of water to a boil in a medium pot and generously salt.
Once the water comes to a boil add the barley and cook until al dente, then strain. Cooking barley is similar to cooking pasta!
In the meantime season the salmon with olive oil, salt, freshly cracked black pepper (black pepper is great in this application so use lots).
In a separate bowl toss the fennel and onions together with olive oil, salt, and pepper.
Using a piece of foil (that’s what I used to avoid loosing pieces of veg) spread the fennel and onion onto a section of the grill and place the salmon over top. Close the grill and cook until the salmon is well or your preferred doneness.
While the salmon and barley are cooking, make the aioli. Combine the egg yolks in a large bowl and slowly begin streaming in the oil while vigorously whisking. The mixture should stiffen up like mayo! If it breaks add a tiny amount of hot water to bring it back together.
Finish the aioli with salt, lemon juice, and the red pepper eggplant puree.
When the salmon is cooked and veggies are tender and a bit charred, remove them from the grill and lay over a bed of barley.
Drizzle the aioli on the salmon and veggies and finish with a scattering of green olives!
Serve in pretty pink bowls or eat however you’d like always going back for seconds.