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Grilled Salmon with Basil Aioli

Grilled Salmon with Basil Aioli


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Ingredients

Basil aioli

  • 2 large egg yolks (preferably organic)
  • 2 tablespoons chopped fresh basil
  • 2 anchovy fillets, minced (1 1/3 teaspoons)
  • 1/2 teaspoon red wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon (generous) hot pepper sauce

Salmon

  • 1 2-1/2- to 3-pound skinless salmon fillet (about 1 inch thick)
  • Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes

Recipe Preparation

Basil aioli

  • Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in medium bowl. Whisk in 2 tablespoons oil a few drops at a time, then gradually whisk in remaining oil in thin stream. Whisk in 1 tablespoon warm water, lemon juice, and hot pepper sauce. Season to taste with salt and pepper. Cover and chill. DO AHEAD Can be made 1 day ahead. Keep chilled.

Salmon

  • Prepare barbecue (high heat). Brush grill rack with oil. Brush salmon with oil; sprinkle with salt and pepper. Grill salmon uncovered 5 minutes. Using 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter. Arrange Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes around salmon. Serve with aioli.

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