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| Salmon Gremolata |
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| 3 Tbs |
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extra virgin olive oil |
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| 1 1/2 cups |
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fresh breadcrumbs (made from country bread) |
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| 3 Tbs |
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chopped fresh flat-leafed parsley |
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| 1 |
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large garlic clove, minced |
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| 1 tsp |
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grated lemon zest |
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| 1 tsp |
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grated orange zest |
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| 1 tsp |
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salt |
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| 1 tsp |
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freshly ground pepper |
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| 6 |
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salmon fillets (about 6 oz. each), skin left on |
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| 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. |
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| Servings: 6 |
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| Recipe Type |
| Barbecue, Main Dish, Seafood |
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| Recipe Source |
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