Junior League - Grilled Smoked Salmon With Tarragon Mayonnaise

• 1 (8 ounce) can chipotle chiles in adobo
• 4 -5 garlic, gloves minced
• 1 tablespoon dried Mexican oregano
• 2 tablespoons olive oil
• 3 egg yolks or 3 equivalent amount egg substitute
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 12 teaspoon salt
• 1 12 cups vegetables or 1 12 cups olive oil
• 1 tablespoon chopped fresh tarragon
• 8 -10 salmon fillets
• salt
• 2 -4 tablespoons olive oil

1. For the paste, process the undrained chipotle chiles in a food processor for 1 minute or until pureed.
2. Add the garlic, oregano and olive oil.
3. Pulse just until mixed.
4. For the mayonnaise, combine the egg yolks, lemon juice, Dijon mustard and salt in a blender.
5. Process until mixed.
6. Add the oil gradually, processing constantly until emulsified.
7. Stir in the tarragon.
8. For the salmon, brush 1/2 cup of the paste over both sides of the salmon; use the full amount for a very spicy effect and less for a milder flavor.
9. Sprinkle with salt.
10. Brush with the olive oil.
11. Let stand at room temperature for 15 minutes.
12. Add mesquite chips to hot coals in a grill.
13. Arrange the salmon on the grill rack skin side down when the chips begin to smoke.
14. Cover the salmon with a baking tray or disposable roasting pan to trap the smoke.
15. Smoke for 6 to 7 minutes per side or until the center is just barely cooked and the outside is brown.
16. Serve with the mayonnaise.

chipotle chiles, garlic, oregano, olive oil, egg yolks, lemon juice, mustard, salt, vegetables, tarragon, salmon, salt

Taken from www.food.com/recipe/junior-league-grilled-smoked-salmon-with-tarragon-mayonnaise-440624 (may not work)