GRILLED SALMON WITH BASIL AIOLI

Serve this delicious wild Alaskan Sockeye salmon with a mix of veggies which have been blistered on the grill as well.  No heating up the oven tonight!  This basic recipe was featured in the July 2008 BBQ issue of Bon Appetit magazine.  The salmon and the veggies are all brushed with extra virgin olive oil, sprinkled generously with kosher salt and pepper, and handed to the grill master (my husband)  to cook.  Meanwhile, I made the basil aioli, which could be made the day before for those who plan ahead.  The aioli was delicious with the  salmon as well as the squash, peppers, and tomatoes.  You could also include halved beets and thickly sliced red new potatoes if you so desire.  What a colorful, healthy, and scrumptious dinner!  Here’s the recipe for the basil aioli…

Basil Aioli

Note:  For ease of preparation , in the recipe below you can replace the egg yolks and oil with 1 cup of store bought good mayo (I prefer Hellman’s or Duke’s), and whisk in the remaining ingredients.

2 large egg yolks(preferably organic)

2 tbsp chopped fresh basil

2 garlic cloves, minced

2 anchovy fillets, minced (1 and ½ tsp)

½ tsp red wine vinegar

½ tsp Worcestershire sauce

1 cup olive oil

1 Tbsp warm water

1 Tbsp fresh lemon juice

¼ tsp (generous) hot pepper sauce

Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in a medium bowl.  Whisk in 2 Tbsp oil a few drops at a time, then gradually whisk in remaining oil in a thin stream.  Whisk in 1 tbsp warm water, lemon juice, and hot pepper sauce.  Season to taste with salt and pepper.  Cover and chill.