Seared Salmon with Basil Aioli
Large egg yolks (preferably organic)
Chopped fresh basil
Garlic cloves, minced
Anchovy fillets, minced (1 1/3 teaspoons)
Red wine vinegar
Fresh lemon juice
Hot pepper sauce
Olive oil (for brushing)
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.
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.