Salmon Gremolata Recipes

SALMON GREMOLATA WITH ROASTED VEGETABLES

Steps:

• Heat your oven to 350F for a fan oven, 380F for non fan oven.
• Blitz the garlic, parsley and almond meal together in a blender or food processor, then stir in the lemon zest.
• Place the salmon fillets on a greased or parchment lined sheet pan. Season the salmon fillets with salt and pepper, brush or spray with a little oil, then carefully press the Gremolata crumb mixture on top.
• If you are using the optional vegetables to roast alongside the salmon, simply toss them in a little oil, place them around the salmon on the sheet pan and season with salt and pepper.
• Bake for 15-20 mins until the fish is cooked through and the tops are golden.

SLOW ROASTED SALMON

Steps:

• HEAT OVEN TO 275F. Line a pan with parchment for easy clean up. If you don't have parchment, use foil sprayed with oil.
• PREPARE SALMON: Lay salmon, skin side down, on pan. Drizzle with olive oil (1-2 tsp) and sprinkle with salt and pepper. Spread chopped green onion evenly over surface. Sprinkle wine (if using) on pan around salmon.
• ROAST SALMON: for about 30 minutes. Check it after 20-25 minutes. How to tell if the salmon is done: an instant thermometer will read 120F for medium rare; the salmon will still be slightly translucent (look uncooked) on top; and a sharp knife will easily pierce the thickest part without any resistance. It will start to flake.
• MAKE GREMOLATA: While salmon is roasting. combine chopped parsley, garlic, lemon zest, olive oil, salt and pepper in a bowl. Set aside until salmon is cooked.
• FINISH AND SERVE: Slip a spatula between skin and flesh of salmon. Lift salmon off (separating it from skin) to a serving platter. Leave in larger portions or cut into large pieces (which is what I do). Sprinkle with gremolata. Drizzle with a bit more olive oil if desired. Serve warm or at room temperature. Note 1 to make ahead.

SALMON GREMOLATA

Steps:

• Preheat the oven to 200°C / 180°C fan or Gas Mark 6
• In a bowl, mix the parsley, capers, lemon zest, garlic, and breadcrumbs together. You can also blend these ingredients together if you would prefer a finer crumb. Then season lightly.
• Brush the skin of your salmon fillets with oil, then place them, skin down on a baking tray. Lightly season then put a fine layer of mustard on top followed by your gremolata mix.
• Bake for 10-12 minutes or until the salmon is cooked to your liking. If you wish a crispier crumb on top then finish for a couple of minutes or so under the grill, keeping an eye on it so that it does not burn.
• Serve the salmon fillets with your vegetables and a lemon wedge for seasoning before serving.

GREMOLATA CRUSTED SALMON

Steps:

• Preheat oven grill to high. Line a baking or oven tray with baking paper.
• Mix parsley, capers, lemon zest, garlic, breadcrumbs and parmesan cheese together.
• Pat salmon fillets dry with paper towels and place, skin-side-down, on prepared tray. Spread Dijon mustard mixture on top of salmon, dividing equally. Sprinkle the crumb mixture over the top, packing it on lightly. Drizzle with a little extra-virgin olive oil. Place in the oven (on the middle shelf) to cook for 5-6 minutes or until crust is golden and salmon is just cooked through. Watch it carefully to make sure it doesn't burn as some oven grills can be extremely hot!
• Serve with potatoes and salad or steamed broccoli or other green vegetables, and a wedge of lemon to squeeze over just before eating.

SALMON WITH CITRUS-MINT GREMOLATA

Steps:

• Mix mint, orange and lemon peel; set aside.
• In a small bowl, stir together orange juice concentrate and lemon juice.
• Rinse fish and pat dry.
• Preheat oven broiler.
• In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes. Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.
• Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.
• Transfer fish to plates or a platter. Keep warm.
• To serve, brush fish with some of the juice mixture and sprinkle with mint mixture.
• Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.