Wednesday, October 1, 2014

Grilled Salmon with Caper Raisin Gremolata


We love salmon and enjoy it at least once a week, so I'm always looking for creative ways to prepare and serve it. This gremolata provides a bright, interesting flavor combinations. The sweetness of the raisins and grilled lemon marries perfectly with the briny capers and grassy parsley.

If grilling season has passed in your region, you can certainly still make this dish by cooking it under the broiler for 4 to 6 minutes (this will depend on the thickness of your fillet and how close the oven rack is to the element). Broiling may actually intensify the flavors of the gremolata, though you'll lose the smokiness imparted by grill. Enjoy it with glass of semi-chilled Sauvignon Blanc.

serves 2 
1 tablespoon raisins
1 tablespoon minced fresh parsley
zest of one lemon
1 tablespoon capers
1 small shallot, minced
1 tablespoon olive oil
Sea salt
Freshly ground pepper
12 ounces wild salmon
1 lemon, halved 

1. Soak the raisins in hot water until softened. Drain and mince.
2. Combine the raisins, parsley, lemon zest, shallots, and oil in a small ramekin. Season with salt and pepper.
3. Dry the salmon gently with paper towels. If it has skin, plan to put it skin side down on the grill. If not, place it on a sheet of aluminum foil.
4. Schmear the gremolata on the salmon with your hands.


5. Place the salmon and the lemon halves on the grill. Close the lid and cook for 2 to 3 minutes. The salmon is done when it is still dark in the middle but flakes with a fork. It will continue cooking after being removed from the heat, so be careful not to overcook it.
6. Serve with a lemon half and squeeze over each fillet.

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