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    Chargrilled Provençal Salmon with Basil Mayo

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    Chargrilled Provençal Salmon with Basil Mayo

    Few things sum up summer better than these Mediterranean flavours.

    • Preparation time: 15-20 minutes, plus marinating
    • Cooking time: 10 minutes
    • Total time: 25-30 minutes, plus marinating 30 minutes

    Serves: 4


    • 2 x 300g packs salmon fillets
    • 2 x 20g pack fresh basil
    • 2 lemons
    • 1 red chilli, deseeded and diced
    • 2 tbsp Waitrose Cooks’ Ingredients
    • Sun-dried Tomato Paste
    • 2 egg yolks
    • 1 tsp Maldon sea salt
    • 250ml sunflower oil


    1. Place the fish in a large, shallow dish. Chop half the basil and place in a bowl. Grate the zest of both lemons and add with the juice of 1½, the chilli and the tomato paste. Mix well. Spread over both sides of each fillet. Cover and chill for at least 30 minutes.
    2. Place the egg yolks and salt in a food processor. Begin blending and, with the motor running, gradually add drops of oil, incorporating one drop at a time. When thick, add a little of the remaining lemon juice.
    3. Continue adding the remaining oil in a slow, steady stream. Season. Add remaining basil, pulse until just chopped. Cover and chill.
    4. Prepare and light the barbecue, or preheat the grill to high. Cook the fish for 4-5 minutes on each side. Serve with the mayonnaise, buttered new potatoes, and asparagus.

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