sauteed salmon with gremolata

September 10, 2010

Sautéed Salmon with Gremolata
Gourmet’s Five Ingredients, pg 71

What is Gremolata? I was a bit confused with the recipe. Gremolata is an herbal accompaniment made of parsley, garlic and lemon zest. I screwed it up twice. First time, I didn’t chop it finely enough. Second time, I used the food processor, which turned out well, but I forgot to refrigerated it and had to toss it the next morning. It would be really good as a sauce with a little olive oil.

¼ cup finely chopped flat-leaf parsley
2 tsp finely grated fresh lemon zest
1 ½ tsp minced garlic
4 salmon filets
1 T olive oil

Toss together the parsley, lemon zest and garlic to make the gremolata.

Pat salmon dry and season with salt and freshly ground pepper. Heat oil in a skillet over medium-hot heat until hot but not smoking, then sauté the salmon, skin side down for 4 minutes. Turn salmon over and cook the other side until just cooked through, about 4 minutes. Serve, skin side down, sprinkle with gremolata.

How I did it: I screwed up the gremolata twice. The first time I didn't chop everything fine enough. Second time, I used the food processor for the chopping, but I forgot to refigerate it. I think it would be with better with some olive oil to make a sauce.