Ingredients for Grilled Salmon With Basil Aioli
- 2 large egg yolks
- Fresh Basil
- Garlic Cloves
- Anchovy Fillets
- Red Wine Vinegar
- 1 teaspoon Worcestershire sauce
- Olive Oil
- Warm Water
- Fresh Lemon Juice
- Dash of hot pepper sauce (to taste)
- Skinless Salmon Fillet
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How to Make Grilled Salmon With Basil Aioli
- **Make the Basil Aioli:**
- In a medium bowl, whisk together 2 large egg yolks, 1/2 cup packed fresh basil leaves, 2 cloves garlic (minced), 1 tablespoon anchovy paste, 1 tablespoon white wine vinegar, and 1 teaspoon Worcestershire sauce.
- Whisk in 2 tablespoons olive oil, a few drops at a time, until emulsified. Gradually whisk in the remaining 1/2 cup olive oil in a thin, steady stream.
- Whisk in 1 tablespoon warm water, 1 tablespoon lemon juice, and a dash of your favorite hot pepper sauce (to taste).
- Season generously with salt and freshly ground black pepper to taste.
- Cover and chill the aioli in the refrigerator for at least 30 minutes to allow the flavors to meld.
- **Grill the Salmon:**
- Preheat your grill to medium-high heat.
- Lightly brush the grill rack with olive oil to prevent sticking.
- Brush two (6-ounce) salmon fillets with olive oil and season generously with salt and freshly ground black pepper.
- Place the salmon fillets on the preheated grill.
- Grill for 5 minutes, uncovered.
- Carefully flip the salmon using two large spatulas.
- Grill for another 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Transfer the cooked salmon to a platter.
- Serve immediately with the chilled basil aioli and grilled summer squash and zucchini (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
35g
Carbs
0g
