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.