Salmon Gremolata

Photo: flickr user Girl Interrupted Eating

Ingredients

3 tablespoons extra-virgin olive oil

cup fresh breadcrumbs

(made from country bread)

3 tablespoons chopped fresh flat-leafed parsley

1 lrg garlic clove minced

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

1 teaspoon salt

1 teaspoon freshly-ground black pepper

6 skin-on salmon fillets - (abt 6 oz ea)

Preparation

In a medium-size skillet, heat 2 tablespoons of the oil over medium-high heat. Add the breadcrumbs and saute for about 5 minutes, or until the breadcrumbs are toasted. Transfer to a small bowl and stir in the parsley, garlic, lemon zest, orange zest, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Set aside.

Preheat the grill over very hot charcoal and brush with oil.

Brush the salmon with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon each salt and pepper. Place the salmon skin-side down on the grill. Grill for 4 to 5 minutes on each side, or until just cooked through. Transfer to serving plates, sprinkle with gremolata, and serve.

This recipe yields 6 servings.