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Grilled Salmon with Basil Aïoli

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Grilled Salmon with Basil Aïoli

Grilled Salmon with Basil Aïoli

amanda

Equipment

  • - Grill Pan

  • - Nonstick Grill Basket

  • - Silicone Basting Brush

  • - Gourmet Spatula

  • - Microplane Zester (for grating lemon zest)

  • - Chef's Knife

  • - Cutting Board

  • - Medium Bowl

  • - Whisk

  • - Basil Leaf Tearer

  • - Plastic Food Storage Container

Ingredients

  • 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

  • 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

Instructions

1

Instruction 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.
2

Instruction 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.
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