Salmon Gremolata Recipes

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.

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 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.

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.

GRAPEFRUIT-GREMOLATA SALMON

Steps:

• Preheat broiler. Finely grate enough peel from grapefruit to measure 2 tablespoons. In a small bowl, mix parsley, garlic and grapefruit peel., Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange sections in a single layer on one half of a foil-lined 15x10x1-in. baking pan. Sprinkle with 1 tablespoon brown sugar., Place salmon on remaining half of pan. Mix cumin seeds, salt, pepper and remaining brown sugar; sprinkle over salmon., Broil 3-4 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork and grapefruit is lightly browned. Sprinkle salmon with parsley mixture; serve with grapefruit.

GREMOLATA-CRUSTED SALMON WITH LENTILS & SPINACH

Steps:

• Heat oven to 200C/180C fan/gas 6. Blitz the 2 whole garlic cloves with most of the parsley, the lemon zest, bread and some seasoning. Season the salmon fillets, then press the crumb mixture on top. Drizzle with 1/2 tbsp oil and bake in the oven for 15-20 mins until the fish is cooked through and the crumbs are golden.
• Cook the sliced garlic in the remaining oil in a frying pan for 1-2 mins over a low heat. Add the spinach and lentils, turn up the heat and cook until the spinach has wilted and the lentils are hot through. Stir in the crème fraîche, horseradish and seasoning.
• Divide the lentils between 4 plates. Place the fish on top, sprinkle with the remaining parsley and serve with lemon wedges.