Saffron-Citrus Salmon Steaks with Basil Oil

We took out some of our Alaskan salmon from the freezer a few days ago and we found a great recipe for them.  It is from the book "Mastering The Grill".  The picture looked fantastic and we have never done a citrus marinade before.  Also, we have never used Saffron before.  The recipe below makes 4 servings.

Ingredients:

Saffron-Citrus Marinade:
1/4 tsp saffron threads
1/4 cup vodka
1/4 cup olive oil
1 medium onion, sliced into thin rings
Juice and finely grated zest of 1 lemon
Juice and finely grated zest of 1/2 lime
Juice and finely grated zest of 1/2 orange
1 tsp dried basil
1 Tbsp kosher salt

Preparing the fish:
1 cup Saffron-Citrus Marinade
4 salmon fillets with skin, and 6 oz each
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup packed fresh basil leaves
oil for coating grill grate
4 lemon wedges

Directions:
1.  To make the marinade, combine the saffron and vodka and set aside.
2.  Heat the olive oil in a saucepan over medium heat.  Add the onions and saute for 4-5 minutes, until tender; let cool.
3.  Combine the saffron mixture, cooled onion, citrus juices and zests, basil, and salt in a gallon-size ziploc bad; seal and shake.
4.  Put the bag in a bowl just large enough to hold it snugly.  Open the bag and add the salmon.  Release any air and seal, massage the liquid into the meat gently.  Marinade at room temperature for 1 hour.
5.  To prepare fish, remove from marinade bag after 1 hour.  Discard marinade.  Rub with 2 tablespoons of olive oil and sprinkle with salt and pepper.
6.  Heat the grill.  Gas: direct heat, medium (350F-400F).
7.  Puree the basil and remaining olive oil in a blender or small food processor.  Scrape into a small saucepan and bring to a simmer over medium-high heat.  Simmer for 2-3 minutes, then pass through a fine strainer into a heatproof bowl or jar and let cool. (The basil oil can be kept covered in a cool, dark place for 4-5 days.)
8.  Brush the grill grate and coat it with oil.  Put the fish on the grill, cover, and cook until it is just a bit filmy and moist in the center, 10-12 minutes without flipping.  Avoid overcooking, as the fish will continue to cook slightly once removed from the grill.
9.  Served drizzled with the basil oil, and pass the lemon wedges for squeezing.

Jason and Beth's Rating: 8/10

Nutrition:
302 calories
17g fat (2g saturated)
75mg cholesterol
440mg sodium
0g carbohydrates
0g fiber
0g sugar
33g protein