Tuesday, 26 June 2012

Grilled Salmon with Parsley, Lemon Gremolata

I love Salmon and it is just such a beautiful product in British Columbia. It's never cheap if you buy the wild variety but, it is just so gorgeous and requires very little fussing.

You will need:
  • 3-4 portions salmon
  • 2 tbsp brown sugar
  • 1/2 tsp salt
  • lemon zest
  • fresh lemon and lime for grilling
  • 2-3 tbsp parsley
  • 1 tbsp chives
  • 2 -3 tsp lemon zest 
  • 3 tbsp olive oil
  • salt and pepper
  • thick aged balsamic vinegar (use your best quality here)

Step 1: start with a nice piece of fish. Slice into portions and make sure there are no bones by running your hands along the top of the fish and removing any with pliers or tweezers.

Step 2: I have sliced 3 pieces for two people. I sprinkled some brown sugar and salt all over top and covered with plastic wrap. Leave in fridge for 5-6 hours. Since I have not used a lot of salt I do not rinse the fish before grilling.

Step 3: Put slices on a piece of foil skin side down, which will go directly on your grill. This is a good way to remove the skin after it has cooked one side of your fish. I have used a bit of lemon zest on top of fish.

Step 4: to make your gremolata simply finely chop your parsley, chives, garlic, olive oil and lemon zest.

Step 5: while grilling your fish squeeze fresh lemon and lime over fish. Grill your fish on a medium grill and once you need to flip it you can slide a spatula under the skin and it will be left on the foil. If you want to eat it then grill it and keep it attached to the fish. I don't like the heads or skin left on fish so I remove it. (don't even get me started on Picky Pete!) This fish only takes a few minutes to cook.

Remove and serve topped with your parsley gremolata, a bit of salt and pepper and a drizzle of your best balsamic vinegar along with a nice salad.

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