Seared Salmon with Basil Aioli

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


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

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







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