Minty Citrus Gremolata is a fresh twist on the classic Italian gremolata… Its fresh flavors will sing atop a simple grilled salmon steak or fillet!
Not all those who wander are lost.
~~ J. R. R. Tolkien, The Fellowship of the Ring
My wandering has me in Ollantaytambo, Cuzco Peru as I type this post! At the halfway point of 4 weeks in the Andes in Peru, I am at once overwhelmed by its austere beauty, terrified by the drivers and roads we’ve traveled, amazed by its history and Inca culture and archaeology, and delighted by its cuisine… I am looking forward to editing photos, creating new recipes, and bringing you a taste of this rich and beautiful country in the weeks ahead.
What is Gremolata?
Gremolata is a chopped herb condiment typically comprised of parsley, lemon zest, garlic, anchovy, and sometimes olive oil. It is a traditional accompaniment to the classic Milanese special dish Ossobuco. Of course there are infinite variations on the recipe!
I opted to go with a less-than-traditional recipe for my Minty Citrus Gremolata because I can. Bloggers privilege 😀 I’ve never been one to post classic or authentic recipes; I love to play with my food, remember? I have always had a love affair with citrus and mint, and it seemed to be a natural pairing with a simple grilled salmon steak or filet.
Gremolata is so quick and easy to make, and does not require any unusual or hard-to-find ingredients. I use lime, tangerine, and grapefruit zest in this one, but feel free (and confident) in changing it up. With the addition of olive oil, it may be more like a pesto, but I like the way it works as a topping for the salmon. This beautiful main dish can be on your table in 15 or 20 minutes. Make the gremolata while the grill preheats, grill the salmon, then top it with a dollop of Minty Citrus Gremolata. We love it with grilled asparagus and rice pilaf. Don’t forget to chill a crisp white wine!
Looking for more easy fish recipes? Check these out:
- Baked Greek Fish with Citrus and Olives
- Tropical Pressure Cooker Fish In Banana Leaves (Or Parchment)
- Mediterranean Fish & Lemony Orzo
I regularly hear “I don’t like fish.” ARGH! How is it possible to reject an entire type of protein and the infinite variety of preparations? My response is typically “you have not had good quality fish prepared by a good cook.” I have at least one close friend that agrees with my thought process on the subject as she grew up thinking of fish as fish sticks… Is it any wonder she thought she didn’t like fish?
I hope you’ll give my Minty Citrus Gremolata with Grilled Salmon a try! If you just can’t “do” fish, then try it atop grilled chicken or even a lamb chop. Gremolata is definitely a great way to dress up simple grilled proteins!
Back to wandering…
Minty Citrus Gremolata with Grilled Salmon
Minty Citrus Gremolata is a fresh twist on the classic Italian gremolata... Its fresh flavors will sing atop a simple grilled salmon steak or fillet!
Minty Citrus Gremolata
- 1 lime zest only
- 1 tangerine or small orange zest only
- 1 small grapefruit zest only
- 2 tablespoons mint leaves coarsely chopped and packed
- 2 tablespoons parsley leaves coarsely chopped and packed
- 1 shallot cut in chunks, (see notes)
- 2 tablespoons pinions (pine nuts)
- 1/4 teaspoon sea salt
- 2-4 tablespoons olive oil (see notes)
- 2 salmon portions 4-6 ounces per serving
- sea salt and fresh ground pepper
- citrus from the gremolata halved
Minty Citrus Gremolata
In the bowl of a small food processor, combine citrus zests, mint, parsley, shallot cut in small pieces, pinions, and sea salt
Pulse until finely minced.
Add olive oil to desired consistency. Set aside.
Preheat grill to medium-high. Season salmon portions with salt and pepper.
Place salmon portions and citrus halves on grill. Cook until salmon is medium (or to your preference) and citrus has nice char marks.
Plate salmon. Top with a spoonful of gremolata. Serve citrus alongside to squeeze overtop.
Macronutrients (approximation from MyFitnessPal): 477 calories; 30 g protein; 2 g carbohydrates; 38 g fat. Serving size based on 5 ounces raw salmon and half the gremolata.