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Grilled Salmon with Basil Aïoli

3.8

(34)

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Grilled Salmon with Basil AïoliTom Schierlitz

This is a traditional aioli— a mayo-like emulsion made from raw egg yolks. For ease of preparation, you can also replace the egg yolks and oil with one cup of purchased mayonnaise and whisk in the remaining ingredients.

Recipe information

  • Yield

    Makes 6 servings

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 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

Salmon:

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

Preparation

  1. For basil aioli:

    Step 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. For Salmon:

    Step 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.

TagsSalmonFishSeafoodBasilHerbs & SpicesMainDinnerDairy FreeGluten FreeNut FreeEasyQuickWeeknight MealsGrillingBon Appétit
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