Grilled Salmon with Basil Aïoli

Ingredients for Grilled Salmon with Basil Aïoli

• 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 teaspoons red wine vinegar

• 1/2 teaspoons Worcestershire sauce

• 240ml olive oil

• 1 tablespoon warm water

• 1 tablespoon fresh lemon juice

• 1/4 teaspoons (generous) hot pepper sauce

• Olive oil (for brushing)

• 1 2 1/2- to 1.4kg skinless salmon fillet (about 1 inch thick)

• Blistered Baby Courgette, Baby Pattypan Squash, and Grilled Tomatoes

How to make Grilled Salmon with Basil Aïoli

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.

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 centre, 4 to 5 minutes longer. Transfer salmon to platter. Arrange Blistered Baby Courgette, Baby Pattypan Squash, and Grilled Tomatoes around salmon. Serve with aioli.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.