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Nutrition Facts
Serving Size 1 (239g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 561
Calories from Fat 397		(70%)
Amount Per Serving		%DV
	Total Fat 44.2g	67%
	Saturated Fat 6.6g	32%
	Monounsaturated Fat 28.8g
	Polyunsaturated Fat 6.6g
	Trans Fat 0.0g
Cholesterol 169mg		56%
Sodium 189mg		7%
Potassium 641mg		18%
Total Carbohydrate 0.9g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.2g
Protein 39.2g		78%
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Grilled Salmon With Basil Aioli

Recipe #399262 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Dr. Jenny
Nov 13, 2009

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.

SERVES 6 (change servings and units)

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 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)

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.