Salmon gremolata - mauny's

Yield: 6 servings

Measure Ingredient
3 tablespoons Extra virgin olive oil; or as needed
1½ cup Fresh breadcrumbs
\N \N Made from country bread
3 tablespoons Chopped fresh flat-leafed parsley
1 large Garlic clove; minced
1 teaspoon Grated lemon zest
1 teaspoon Grated orange zest
1 teaspoon Salt
1 teaspoon Freshly ground pepper
2¼ pounds Salmon fillets OR six 6-oz. servings; skin left on

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, ½ teaspoon of the salt, and ½ 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 ½ 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.

Memorial Day Barbecue: (May 18 - 24) *Grilled Chicken on Arugula *Salmon Gremolata *Grilled Lamb with Garlic and Rosemary *Mint Cilantro Chutney *Gribiche Sauce at Mauny's Kitchen Table, 1998 Mauny Kaseburg. The Food Bunch: Seattle, WA HANNEMAN [with olive oil 470cals, 16g fat (31%); without 411 cals, 9g fat (21%cff)] May be cooked under oven's broiler or in oven until edges start to turn white.

Notes: "This is a recipe from Jean Galton's Italian Grilling (Broadway Books, 1997). It's a great treatment for salmon no matter what kind - but when it's Copper River salmon, the results are celestial! GREMOLATA is a flavorful mix of lemon zest, chopped garlic, and parsley. Traditionally, it is served with osso buco (braised veal shanks). Here, it's mixed with toasted breadcrumbs and sprinkled on grilled salmon." --Mauny Recipe by: Mauny's Kitchen: Jean Galton Posted to EAT-LF Digest by kitpath@... on Nov 26, 1998, converted by MM_Buster v2.0l.

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