If you love Mediterranean flavors and love salmon this dish is for you. I first ate this dish in Rome in a small trattoria, it was made with white fish and I instantly fell in love with its lemony olive rich flavors, it came with toasted bread and some vegetable crudités. It was so good I couldn’t stop thinking about it and made it right away after coming back home. Since then its a regular on our dinner rotation and have made this several times since, but only now got around to sharing it with you guys.
Serve it with pasta, over toasted bread, its delicious with a green salad or even or rice. Once you have finished with the salmon the leftover olive oil makes a perfect vinaigrette, so please don’t toss it out.
To achieve a perfectly baked salmon here are some tips.
- Choose wild caught, sustainable, never frozen salmon if possible. Best to ask the fishmonger whats fresh that day, also ask him/her to remove skin and bones if you’re not sure how to prep the fish. A good fishmonger is knowledgable about quality and good fish for your recipe.
- Choose center cut salmon, it’s the most moist and thickest part of the fish and tastes the best (in my opinion).
- Another tip I learned on a Bourdain Parts Unknown episode in Lyon, chef Bocuse emphasized to achieve a perfectly baked salmon, bake the salmon at low temperature about 250 -300°F for 30 minutes depending on the thickness. Keep the seasoning simple, never over cook a fish. This renders a perfectly moist baked salmon thats not fishy smelling.
- For this recipe its important to get the best olive oil. The focus of this dish is the olive and the best quality olive oil makes all the difference.
- To check if the salmon is cooked, use a skewer or a fork and pierce it into the thickest part of the fish, count to 5-7 then take the skewer fork out and hold it against your lip. If it feels nice and warm-hot, the salmon is cooked. (I know its not the most scientific way, but its a quick way to check)
Salmon with citrus olive gremolata
Serves 2-3 as main course with sides and some carbs or 6-8 as an appetizer
Ingredients
- 1 lb center-cut fillet of fresh sustainable, wild salmon preferred
- salt and black pepper to taste
- 3 tablespoons capers
- juice and zest of one lemon
- 1 cup pitted castelvetrano olives
- ¼ -½ cup cold pressed extra virgin olive oil
- 1 handful flat-leaf Italian parsley, chopped
- 3 whole scallions, finely chopped
Instructions
- Preheat the oven to 250 °F.
- Place the salmon in a baking dish, skin side down and drizzle with ½ the olive oil.
- Season the fish with salt, pepper and lemon zest.
- Bake the salmon for 30-40 minutes until the flesh is opaque and center of the fish is firm to the touch**. (see tips for cooking the salmon perfectly)
- While the salmon bakes make the olive topping.
- Smash the olives gently without mashing them. Place the olives in a bowl and toss them with the extra virgin olive oil, capers, lemon juice, green onion, and parsley. Season with salt and pepper lightly.
- Spoon the salsa over the salmon. You may want to fork the salmon a few so the juices seep through the salmon.
- Serve warm or room temperature.
- For dinner as a main serve with vegetables, potatoes or pasta.
- For an appetizer fork the salmon and place 1-2 tablespoons of salmon with olive salsa on a toast or crostini. Enjoy!
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