Gremolata crusted Salmon
Gremolata is a wonderfully useful Italian condiment made of lemon, garlic and parsley capable of transforming a meal!
- 4 120-150g salmon fillets pin-boned (at room temperature)
- ¼ cup curly or flat-leaf parsley very finely chopped
- 1 tablespoon capers finely chopped
- 1 lemon finely grated zest
- 1 clove garlic minced
- ¼ cup panko or other dried breadcrumbs use gluten free if necessary
- 3 tablespoons parmesan cheese finely grated
- 1 teaspoon Dijon mustard mixed with 1 teaspoon olive oil
- extra-virgin olive oil to drizzle
- 1 lemon cut into wedges
- steamed broccoli or other green vegetables
- 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.
Gremolata is traditionally served with osso bucco, but works well with any rich meat or fish. It is a great addition to cut through the richness of a dish, so it works well with salmon. Crumbing and flash roasting it is a quick and delicious way to serve salmon. This meal is perfect for a casual week night – healthy, easy and very quick! If you’re a fan of salmon, you have to try my lime, chilli and ginger glazed salmon, or this glazed salmon with green tea furikake.