Salmon Gremolata

With Robert Ozoonian

Gremolata, also spelled Gremolada, is an Italian garnish made of minced parsley, lemon peel or zest, and garlic. Used originally as a garnish for braised veal shank, or ossobuco alla Milanese, it is also often made with anchovies, especially in Milan. It adds a refreshing and sprightly flavor to this or any other dish.

Executive Chef Robert Ozoonian of Joseph’s Trattoria claims that it is his favorite method for preparing salmon and once you try this easy and tasty method of grilling salmon it will become your favorite way to prepare it as well. One of the most useful tips in this video – grill the flesh side before the skin side of the fillet so that the skin will hold the fillet together.

Chop only the yellow portion of the lemon (no white pith) and the leaf of the parsley (no stems). Add chopped garlic to the salmon along with crushed red pepper to taste.

Serve with roasted potatoes and steamed asparagus. Squeeze fresh lemon before eating.

Ingredients

2 each salmon fillets 8-ounce
1 tablespoon crushed garlic
1 each lemon, yellow rind only
2 tablespoons chopped parsley
1 teaspoon crushed red pepper
1 ounce olive oil
1 pinch Kosher salt

Instructions

1. With vegetable peeler remove yellow skin from lemon and chop finely.
2. Lightly brush salmon with oil, sprinkle with kosher salt, red pepper, chopped lemon and parsley. Press into fish firmly.
3. Place skin side up on a hot grill and cook for 2-3 minutes.
4. Flip Salmon and finish cooking to desired temperature.
5. Squeeze juice from fresh lemon over salmon for more flavor.

Serve with your favorite vegetable and starch, such as roasted potatoes and asparagus.

Serves 2

Recipe courtesy of Robert Ozoonian, Joseph's Trattoria and Bakery, 2010.

Robert graduated from Johnson and Wales College in 1984 with his degree in culinary arts. He has since worked for Caesar’s Hotel in Lake Tahoe, corporate hotels - including Marriott, Hilton, and Sheraton - as well as Odyssey Cruises of Boston.

Robert has worked in the industry for 25 years. His latest endeavor is Executive Chef at Joseph’s Trattoria and Bakery, where he feels that the staff of 20 "...perfect Tuscan Italian cuisine only to be rivaled by the Italian Kitchens of Tuscany themselves."