Thursday, April 8, 2010

Baked Salmon with Gremolata Crust

I replaced my Easter ham with this baked salmon recipe and I honestly don't feel that I missed out.  Minimal prep time that can be finished before your oven to reach 500° F, you could enjoy this meal as for a special occasion or on any weeknight. As you can see in the picture, I served the salmon with asparagus- one of my favorite springtime treats that I will post the recipe for soon. If asparagus isn't your thing, a green salad or another simply prepared green vegetable would also accompany this dish beautifully. Keep an eye on your salmon while it's cooking- filet thickness and width will greatly affect cooking time.


Baked Salmon with Gremolata Crust

2 large lemons, grated lemon zest
2 garlic cloves, minced
1/2 cup fresh flat-leaf parsley, chopped
3-4 large thyme sprigs, leaves chopped
3 tablespoons bread crumbs
handful of pine nuts, ground in a food processor
kosher salt and ground black pepper to taste

four 5-6 ounce salmon filets (preferably equal in thickness)
2 tablespoons extra virgin olive oil
4 scallions, thinly sliced into round (including green parts)
1 pint cherry tomatoes
2 tablespoons dry white wine
kosher salt and ground black pepper to taste
small bunch of flat-leaf parsley leaves, chopped
1-2 thyme sprigs, leaves chopped

-Preheat oven to 500° F.
-In a small bowl, combine all the gremolata ingredients (first list). Mix well.
-Drizzle a bit of olive oil in a baking dish and place the salmon filets in the dish so they are evenly spaced and have room around them to cook evenly.
-Coat the tops of the salmon filets with the gremolata mixture. Press lightly.
-Bake until the fish is barely translucent in the center and flakes easily when twisted with a fork, about 10-15 minutes, depending on the filet size.
-When the salmon is in the oven, heat a medium skillet over high heat and add a tablespoon of olive oil to the pan. When the oil is almost smoking add the scallions and tomatoes and sear until the tomato skins begin to crack, about 5-7 minutes. Add the white wine and let it reduce briefly. Remove pan from the heat and season with salt and pepper.
- Add the parsley and thyme to the cooked tomatoes and serve alongside the salmon.

Adapted from: The Flavors of Southern Italy, Erica De Mane

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