Grilled Salmon with Gremolata recipe from What's Cookin' Now!

Here's Jenny's recipe for Gremolata, from July's What's Cookin' Now!

On the show we served this over grilled salmon. For the salmon, brush your fillets all over with some olive oil, season with salt and pepper, and put on a well-lubed medium-hot grill skin-side down. You can cover the grill, or better yet, invert a foil pan over the salmon. When it starts to feel firm, it's done--no need to turn it.

GREMOLATA

Traditionally, this Italian condiment, a close cousin to pesto, is made with lemon zest, garlic, and parsley and is served with veal.  But it's really versatile--you can put in any herbs that taste good to you and vary the amount of garlic and lemon--or leave one ingredient out altogether!  This recipe perfectly exemplifies the ultimate cooking rule:  if you know what you like to eat, you can cook.  Just taste as you go, and you'll come up with something magical every time.

 *
1 bunch fresh parsley (or other herbs--if you're not sure what herbs taste good together, put them in your hand like a bouquet and smell them.  If it smells good, it'll taste good.
 *
5 cloves garlic, peeled (or a whole head if you really like garlic)
 *
the zest of one lemon (if you don't have a zester, use a vegetable peeler to gently peel ONLY THE YELLOW PART of the rind.  The white is bitter. You just want the yellow.  Be sure you wash the lemon first, of course.)
 *
olive oil
 *
salt to taste (preferably sea salt, or kosher salt, but any salt will do.  You might also want pepper...)

Throw the herbs, garlic, and lemon zest into a food processor or mortar and pestle.  Process or pound until you have a paste.  Add olive oil until you have the consistency you want--you may want a thick paste, or you may want something that you can drizzle across your food, or you may want something fairly olive oil based that you can mix with vinegar or lemon juice for a dressing.  Taste what you've got and add salt (and possibly freshly ground black pepper or red pepper seeds) until it tastes good to you.  Add a little lemon juice if you want.  If you get the paste too thin, throw in some bread crumbs or pine nuts or walnuts until it's the way you want it.  Just remember--add ingredients a bit at a time.  You can always add more, but you can't take stuff out...

This is good on any kind of meat, cooked any way.  It's also perfect over eggs--fried, scrambled, poached.  And it's good spread on bread or tossed with pasta.  Really, it's good on almost anything.  Well, maybe not chocolate, but anthing else.

Comments

[buy viagra online]

What a awesome recipe I simply love it !!!