Ingredients
Instructions
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.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.