Gremolata is an Italian chopped herb condiment usually made of parsley, lemon and garlic. Until last year, I had never heard of it… but while on vacation, I had the most delicious roasted lamb with a lemon mint gremolata that I still dream about. Lamb is not something I cook (although we both love it) but it seemed that gremolata could be a great fit with grilled salmon. And it was absolutely beautiful. I think that #13 might be my favourite recipe so far in this challenge.
Gilled Salmon with Lemon Mint Gremolata
hybrid of recipes from here, here, here, here and here
2 Tbsp finely chopped fresh mint
2 Tbsp finely chopped fresh parsley
1 garlic clove, finely diced
2 tsp olive oil
1/4 tsp sugar
1 salmon filet, bones removed
salt & pepper
For the gremolata: Zest the lemon; add the juice from half of the zested lemon into the zest (reserve the other half for the fish). Add the mint, parsley, garlic, 2 tsp of olive oil and sugar. Mix well and set aside.
Remove bones from salmon and cut filet into 3 equal sized portions. Cut 3 slices from the reserved half lemon and set aside. Squeeze the remaining lemon over the fish, drizzle with a little olive oil and sprinkle with salt and pepper. Top each portion with lemon slice and grill over medium heat until the fish is opaque and flakes easily. Remove from grill and serve immediately, drizzled with a tablespoon of gremolata.