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Grilled Salmon with Basil Aïoli

  • 6servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large egg yolks (preferably organic)

  2. 2 tablespoons chopped fresh basil

  3. 2 garlic cloves, minced

  4. 2 anchovy fillets, minced (1 1/3 teaspoons)

  5. 1/2 teaspoon red wine vinegar

  6. 1/2 teaspoon Worcestershire sauce

  7. 1 cup olive oil

  8. 1 tablespoon warm water

  9. 1 tablespoon fresh lemon juice

  10. 1/4 teaspoon (generous) hot pepper sauce

  11. Olive oil (for brushing)

  12. 1 2 1/2- to 3-pound skinless salmon fillet (about 1 inch thick)

  13. Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes

Instructions Jump to Ingredients ↑

  1. For basil aioli:

  2. 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.

  3. For Salmon:

  4. 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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