Grilled Salmon with Basil Aioli & Blistered Vegetables

Basil Aioli
2 large egg yolks ½ tsp Worcestershire sauce 2 tbsp chopped fresh basil 1 cup olive oil 2 garlic cloves, minced	1 tbsp warm water 2 anchovy fillets, minced 1 tbsp fresh lemon juice ½ tsp red wine vinegar ¼ tsp hot pepper sauce

Method

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

Salmon

Olive oil for brushing
1 2-1/2 to 3 pound skinless salmon fillet
Blistered baby zucchini, baby patty pan squash, and grilled tomatoes

Method

Brush grill rack with oil. Brush salmon with oil: sprinkle salt and pepper. Grill salmon uncovered 5 minutes. Using a large spatula carefully turn the fish over. Grill until fish just begins to flake in the center, 4 to 5 minutes longer. Transfer fish to a platter. Arrange vegetable around the salmon. Serve with the aioli.

Serves 6-8