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Grilled Salmon with Basil Aioli
- 2 large egg yolks (preferably organic)
- 2 tablespoons chopped fresh basil
- 2 garlic cloves, minced
- 2 anchovy fillets, minced (1 1/3 teaspoons)
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon Worcestershire sauce
- 1 cup olive oil
- 1 tablespoon warm water
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon (generous) hot pepper sauce
- Olive oil (for brushing)
- 1 2-1/2- to 3-pound skinless salmon fillet (about 1 inch thick)
- Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes
Directions:View on Bon Appetit
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