Wonderful served with grilled asparagus wrapped in proscuitto.

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/p>

Salmon:
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

2 large egg yolks (preferably organic) 2 tablespoons chopped fresh basil 2 garlic cloves, minced 2 anchovy fillets, minced 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/p> 1 2 1/2- to 3-pound 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:
Prepare barbecue (high heat). Brush grill rack with oil. Brush salmon with oil; sprinkle with salt and pepper. Grill salmon uncovered 5 minutes. Using 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter. Arrange Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes around salmon. Serve with aioli.