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Title: Salmon Gremolata
Categories: Fish Bbq Salmon
Yield: 6 Servings
| 3 | tb | Extra virgin olive oil |
| 1 1/2 | c | Fresh breadcrumbs |
| Made from country bread | ||
| 3 | tb | Chopped fresh flat-leafed |
| Parsley | ||
| 1 | lg | Garlic clove; minced |
| 1 | ts | Grated lemon zest |
| 1 | ts | Grated orange zest |
| 1 | ts | Salt |
| 1 | ts | Freshly ground pepper |
| 2 1/4 | lb | Salmon fillets |
| OR six 6-oz. servings; | ||
| Skin left on |
1. In a medium size skillet, heat 2 tablespoons of the oil over medium high heat. Add the breadcrumbs and saute for about 5 minutes, or until the breadcrumbs are toasted. Transfer to a small bowl and stir in the parsley, garlic, lemon zest, orange zest, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Set aside.
2. Preheat the grill over very hot charcoal and brush with oil.
3. Brush the salmon with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon each salt and pepper. Place the salmon skin side down on the grill. Grill for 4 to 5 minutes on each side, or until just cooked through. Transfer to serving plates, sprinkle with gremolata, and serve.
Memorial Day Barbecue: (May 18 - 24) *Grilled Chicken on Arugula *Salmon Gremolata *Grilled Lamb with Garlic and Rosemary *Mint Cilantro Chutney *Gribiche Sauce at Mauny's Kitchen Table, 1998 Mauny Kaseburg. The Food Bunch: Seattle, WA http://www.maunyskitchen.com HANNEMAN
Notes: "This is a recipe from Jean Galton's Italian Grilling (Broadway Books, 1997). It's a great treatment for salmon no matter what kind - but when it's Copper River salmon, the results are celestial! GREMOLATA is a flavorful mix of lemon zest, chopped garlic, and parsley. Traditionally, it is served with osso buco (braised veal shanks). Here, it's mixed with toasted breadcrumbs and sprinkled on grilled salmon.";Mauny
Recipe by: Mauny's Kitchen: Jean Galton