Grilled Salmon With Basil Aioli |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
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) |
olive oil, for brushing |
2 1/2-3 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.
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