Grilled Salmon With Basil Aioli - cooking recipe

Ingredients
    Basil Aioli
    2 large egg yolks (preferably organic)
    2 tablespoons chopped fresh basil
    2 garlic cloves, minced
    2 anchovy fillets, minced (1 1/3 tsp)
    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 hot pepper sauce (generous)
    Salmon
    olive oil, for brushing
    2 1/2 - 3 lbs skinless salmon fillet (about 1 inch thick)
Preparation
    For the basil aioli: Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in medium bowl. Whisk in 2 Tb oil a few drops at a time, then gradually whisk in remaining oil in a thin stream. Whisk in 1 Tb warm water, lemon juice, and hot pepper sauce. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead. Keep chilled).
    For Salmon: Prepare a BBQ (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. Serve with aioli.

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