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Seared Salmon with Basil Aioli

Seared Salmon with Basil Aïoli

Seared Salmon with Basil Aioli


Basil aioli:

2 ea.


Large egg yolks (preferably organic)


2 Tbsp.


Chopped fresh basil


2 ea.


Garlic cloves, minced


2 ea.


Anchovy fillets, minced (1 1/3 teaspoons)


1/2 tsp.


Red wine vinegar


1/2 tsp.


Worcestershire sauce


1 c.


Olive oil


1 Tbsp.


Warm water


1 Tbsp.


Fresh lemon juice


1/4 tsp.


Hot pepper sauce






Salmon:

As Needed


Olive oil (for brushing)


3 lbs.


Skinless salmon fillet (about 1 inch thick)

For basil aioli:


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.






For Salmon:


Brush salmon with oil; sprinkle with salt and pepper. Sear on both
sides in a hot sauté pan and


finish
in an oven (if necessary) to the desired doneness. Serve with aioli.



 

 

 

 

 

 

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