Grilled Salmon With Basil Aioli

Dr. Jenny's Note:

DH and I enjoyed this easy to prepare salmon dish from July 2008 Bon Appetit. We cheated and used anchovy paste instead of opening up a new tin of anchovies. It worked fine. We served the fish with grilled summer squash and zucchini, which was very complimentary.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

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)
• 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 (generous)

Salmon

• olive oil , for brushing
• 2 ½-3 lbs skinless salmon fillet (about 1 inch thick)

Directions:

1. 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).
2. 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.

Reviews

[CaliforniaJan]

Made for ZWT #7 and my team, Witchin Kitchen. This is a very nice way to serve salmon. I agree that there needs to be lots of Tabasco in the sauce. Also, since the sauce is rich and it makes quite a bit, I'd halve it next time. Thanks for posting.