Grilled Salmon with Basil Aïoli
['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']
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.
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