Grilled Salmon With Basil Aioli
- 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)
- 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.
basil, egg yolks, fresh basil, garlic, anchovy, red wine vinegar, worcestershire sauce, olive oil, water, lemon juice, hot pepper, salmon, olive oil, salmon fillet
Taken from www.food.com/recipe/grilled-salmon-with-basil-aioli-399262 (may not work)