Grilled Salmon Salad with Basil-Garlic Aioli and Basil Viniagrette

Here is another one of Puppy Daddy's favorites. We have some version of this meal every couple of weeks. It's also perfect with crab cakes, which by the way are BOGO at Fresh Market this month on Tuesdays. This makes a simple and light supper, that looks and tastes very fancy! It's a great meal when you come home after a long day because it's so quick and easy.

I like to grill the salmon, but you can cook it in the oven, which I have done if it's raining outside. You could also cook it on a grill pan. Just rub it with a bit of olive oil and sprinkle with salt and pepper.

Grill on medium high heat and don't try to flip it until it comes off the grill without sticking. While it's cooking, make your vinaigrette and aioli. For the vinaigrette I use home-made basil oil which I make during the summer to use up the basil from my plant outside. Just heat up some light olive oil or vegetable oil and drop in a bunch of basil. Let it sit for 1/2 hour. Don't let the oil come to a boil. Let it cool and strain the oil through a fine mesh strainer. Viola, basil oil. It will last a long time in a cool, dry cabinet. Just mix this in a 3:1 ratio of oil to vinegar ratio with white balsamic vinegar. For the Basil Aioli mix mayonnaise with chopped basil, garlic and extra virgin olive oil.

To serve, put some spring lettuce mix on the plate. Top with vinaigrette, salmon and aioli. Delish!






Ingredients

Salmon fillets
6 TB basil oil
2 -3 TB white balsamic vinegar
1/2 cup mayonnaise
1 clove garlic, crushed or finely chopped
2 TB chopped fresh basil
1 tsp extra virgin olive oil + a small amount for grilling salmon
Spring lettuce mix
Salt and pepper

Directions

Brush salmon fillets lightly with extra virgin olive oil and sprinkle with salt and pepper. Grill over medium heat for 5-8 until fish lifts easily off grill. Flip and cook for about 3-4 more minutes. While fish is cooking make the vinaigrette and aioli.

Combine basil oil, white balsamic vinegar with salt and pepper to taste in a small jar or bowl.

Combine mayo, garlic, chopped basil and 1 tsp of extra virgin olive oil to make aioli.

To serve dress spring lettuce mix with vinaigrette. Top with salmon and a dollop of aioli.

Try this recipe and let me know what you think!