Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. 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. 2. Preheat the grill over very hot charcoal and brush with oil. 3. 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. Memorial Day Barbecue: (May 18 - 24) *Grilled Chicken on Arugula *Salmon Gremolata *Grilled Lamb with Garlic and Rosemary *Mint Cilantro Chutney *Gribiche Sauce at Maunys Kitchen Table, 1998 Mauny Kaseburg. The Food Bunch: Seattle, WA http://www.maunyskitchen.com HANNEMAN [with olive oil 470cals, 16g fat (31%); without 411 cals, 9g fat (21%cff)] May be cooked under ovens broiler or in oven until edges start to turn white. Notes: "This is a recipe from Jean Galtons Italian Grilling (Broadway Books, 1997). Its a great treatment for salmon no matter what kind - but when its Copper River salmon, the results are celestial! GREMOLATA is a flavorful mix of lemon zest, chopped garlic, and parsley. Traditionally, it is served with osso buco (braised veal shanks). Here, its mixed with toasted breadcrumbs and sprinkled on grilled salmon." --Mauny Recipe by: Maunys Kitchen: Jean Galton Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 26, 1998, converted by MM_Buster v2.0l.
