Speed - 95%
Simplicity - 94%
Tastiness - 99%
96%
Great!
This Grilled Salmon with Basil-Lime Aioli & Summer Vegetable Medley is perfect to take advantage of all the fresh vegetables and herbs available in the summer. It was a hit with my family and friends!
Ingredients
Basil-Lime Aioli
- 3/4 cup Mayonnaise
- 1-2 cloves Garlic, minced
- 1 Lime, zested and juiced
- 2 tablespoons Fresh Basil, finely chopped
Grilled Salmon
- 4 4 ounce Salmon Filets, skin removed
- 3 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Fresh Basil, finely chopped
- 2 teaspoons Fresh Chives, finely chopped
- 1/2 teaspoon Salt and Pepper, each
Summer Vegetables
- 1 Eggplant, cut into 1/2 inch rounds
- 2 Bell Peppers, Red or Green, quartered
- 2 Zucchini, cut into 1/2 inch rounds
- 1 tablespoon Fresh Basil, finely chopped
- 1 tablespoon Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
Lime-Basil Aioli
- Blend mayonnaise with the garlic, lime zest and juice, and fresh basil. Set aside.
Grilled Salmon
- Warm a grill over medium-high heat or preheat your gas or charcoal grill.
- Blend olive oil with herbs and salt and pepper. Brush salmon filets evenly with the mixture.
- Grill the salmon until just cooked and still pink inside. Set aside.
Grilled Vegetables
- Place vegetables on grill and cook in batches, turning once until there is a little char on each side, 3-5 minutes for the zucchini and 6-8 minutes for the eggplant and peppers.
- Set aside and dress with olive oil, basil, and salt and pepper.
With summer coming up there is no better way to celebrate than to break out the grill. Whether your version is a stovetop grill plate or a full-fledged backyard endeavor, this recipe will utilize either wonderfully. This dish can be served either warm or cold, depending on your preference. It calls for a lot of fresh basil, which I grow in my garden at home so I am particularly fond of it!
As with any ‘medley,' the summer vegetables here are merely a suggestion. I love to buy as much summer produce as possible at my local farmer's market, and in doing so I come across some fun heirloom varieties that would make a dish like this one really stand out for a big neighborhood bar-be-que or just for a quiet evening at home. The trick is just to pick what you like! Bulk up the plate with rice pilaf if you want a bigger dinner meal, or keep it simple with just the veggies alongside, for a light lunch.
Aioli is a fancy name for garlic mayonnaise. For a quicker at-home version here, you will be blending your favorite store-bought mayonnaise with minced garlic for the base, then adding the basil and lime for the special summer kick. Depending on your preference for garlic and the size of your cloves, you can use up to two in the aioli.
To make the basil-lime aioli, blend the mayonnaise with the minced garlic to taste, lime zest and fresh juice, and chopped basil. Cover and set in the fridge so the flavors have a bit of time to meld.
Warm a grill plate on your stovetop over medium-high heat, or preheat your gas or charcoal grill in a safe spot outdoors.
To prepare the salmon, blend extra virgin olive oil with the minced herbs, salt and pepper. Brush the salmon filets evenly with the mixture.
Place the salmon on the grill and cook until just barely cooked through. For a two inch filet this will take about four minutes. You want to see a little pink inside, as they will continue to cook once you take them off the grill. Pull them off with tongs at this point, and set aside.
Then working in batches depending on the size of your grill, place vegetables on the grill top and cook, turning over once. You are looking for them to have a bit of char on each side, which should take 3-5 minutes for the zucchini and a bit longer, 6-8 minutes, for the eggplant and peppers.
If you have chosen different vegetables, cook them to your liking using this as a basic guide. The most important thing is that they are cut evenly so each type of veggie cooks in the same amount of time, and you have time to enjoy cooking without worrying too much! Set aside on a plate and when they are all finished, dress with a drizzle of olive oil then sprinkle over the chopped basil, salt and pepper.
Serve the salmon and veggies alongside each other with a dollop of the basil-lime aioli, preferably outside with a tall glass of your favorite cold beverage!
Ingredients
Basil-Lime Aioli
- 3/4 cup Mayonnaise
- 1-2 cloves Garlic, minced
- 1 Lime, zested and juiced
- 2 tablespoons Fresh Basil, finely chopped
Grilled Salmon
- 4 4 ounce Salmon Filets, skin removed
- 3 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Fresh Basil, finely chopped
- 2 teaspoons Fresh Chives, finely chopped
- 1/2 teaspoon Salt and Pepper, each
Summer Vegetables
- 1 Eggplant, cut into 1/2 inch rounds
- 2 Bell Peppers, Red or Green, quartered
- 2 Zucchini, cut into 1/2 inch rounds
- 1 tablespoon Fresh Basil, finely chopped
- 1 tablespoon Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
Lime-Basil Aioli
- Blend mayonnaise with the garlic, lime zest and juice, and fresh basil. Set aside.
Grilled Salmon
- Warm a grill over medium-high heat or preheat your gas or charcoal grill.
- Blend olive oil with herbs and salt and pepper. Brush salmon filets evenly with the mixture.
- Grill the salmon until just cooked and still pink inside. Set aside.
Grilled Vegetables
- Place vegetables on grill and cook in batches, turning once until there is a little char on each side, 3-5 minutes for the zucchini and 6-8 minutes for the eggplant and peppers.
- Set aside and dress with olive oil, basil, and salt and pepper.
Salmon & Potato Salad with Dill Yogurt Dressing
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