Photo by Tamara West
Gremolata is a condiment typically made of lemon, garlic and parsley. It is a great addition to cut through the richness of a dish, so works well with salmon. Crumbing and flash-roasting it is a quick, easy and impressive way to serve salmon.
|4 fillets||Salmon, 120-150g each, pin-boned|
|¼ cup||Parsley, finely chopped|
|1 Tbsp||Capers, chopped|
|1||Lemon, finely zested|
|1 clove||Garlic, minced|
|¼ cup||Panko breadcrumbs, or other dried white breadcrumbs|
|3 Tbsp||Parmesan cheese, finely grated|
|1 tsp||Dijon mustard, mixed with 1 tsp olive oil|
|1 to drizzle||Extra virgin olive oil|
|1||Lemon, cut into wedges to serve|
- Heat the oven grill. Line a baking or oven tray with baking paper.
- Mix parsley, capers, lemon zest, garlic, breadcrumbs and parmesan cheese together.
- Place salmon fillets, skin side down, on prepared tray. Spread dijon mustard mixture on top of salmon, dividing equally. Cover the salmon with the crumb mixture, packing it on lightly. Drizzle with extra-virgin olive oil. Cook under hot grill, watching carefully that it doesn’t burn, for 5-6 minutes or until crust is golden and salmon is just cooked through.
- Serve with potatoes and salad or steamed broccolini.