GRILLED SALMON w/BASIL AIOLI

By BobD

Ingredients

• Basil aioli:
• 6 SERVINGS
• 2 large egg yolks (preferably organic)
• 2 tablespoons chopped fresh basil
• 2 garlic cloves, minced
• 2 anchovy fillets, minced (1 1/3 teaspoons)
• 1/2 teaspoon red wine vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 cup olive oil
• 1 tablespoon warm water
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon (generous) hot pepper sauce
• Salmon:
• Olive oil (for brushing)
• 1 2 1/2- to 3-pound skinless salmon fillet (about 1 inch thick)
• Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

For 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.


For 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.