Grilled Salmon with Basil Aïoli
A luxurious grilled salmon dish served with homemade basil aioli and seasonal grilled vegetables. The rich, creamy aioli is enhanced with fresh basil, garlic, and anchovies, perfectly complementing the tender grilled salmon.
Ingredients
- •2 units large egg yolks (preferably organic)
- •2 tablespoons chopped fresh basil
- •2 cloves garlic cloves, minced
- •2 fillets anchovy fillets, minced
- •½ teaspoon red wine vinegar
- •½ teaspoon Worcestershire sauce
- •1 cup olive oil
- •1 tablespoon warm water
- •1 tablespoon fresh lemon juice
- •¼ teaspoon hot pepper sauce
- •2 tablespoons olive oil
- •1 fillet skinless salmon fillet
- •6 units baby zucchini
- •6 units baby pattypan squash
- •6 units tomatoes
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
20 min
