Salmon is abundant in Scandinavia, but one can only eat so much of the gravad lax — cured salmon — found in every home kitchen as well as on restaurant menus. This is one of my favorite ways to give a touch of color and flavor to the ubiquitous fish and boiled dill potatoes. It’s such a pretty dish with the rosy salmon and green pistachios and herbs, but almost any fish would pair well with this flavorful gremolata. A fragrant bowl of basmati or jasmine rice would make a fine complement.
This recipe is from A Mouthful of Stars. Click here for more information on the cookbook.
- ¾ Cup thinly sliced spring onion or sweet onion, such as Vidalia or Walla Walla
- 1 small jalapeño, stemmed, seeded, and thinly sliced
- 1 Cup combination chopped fresh herbs, such as cilantro, mint, and flat-leaf parsley
- ½ Cup lightly toasted and chopped pistachios or walnuts
- 3 Tablespoons extra virgin olive oil
- Finely grated zest and juice of 1 lemon (preferably Meyer lemon)
- 4 (6-ounce) salmon fillets, pinbones removed (preferably skin-on)
- Sea salt
- Freshly ground black pepper
- 1 Tablespoon unsalted butter
- Lemon wedges, for serving
Combine the onion, jalapeño, herbs, pistachios, 2½ tablespoons of the olive oil, the lemon zest, and lemon juice in a medium bowl.
Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Melt the butter and the remaining ½ tablespoon olive oil together in a large heavy skillet over medium-high heat until the butter begins to froth. Place the salmon, skin side down, in the skillet and cook without moving for five minutes. Decrease the heat if too hot. Check the skin and, if crispy, turn gently to the other side and let cook for another minute for medium-rare or until cooked to desired doneness. Top with the gremolata and serve with lemon wedges.