Salmon with Fresh Horseradish and Parsley Gremolata

Staff Writer
Salmon with Fresh Horseradish and Parsley Gremolata
Salmon with Fresh Horseradish and Parsley Gremolata
Pamela Braun

Salmon with Fresh Horseradish and Parsley Gremolata

The purpose of gremolata is to brighten and enhance whatever you put it on. I make my gremolata pretty chunky. I like being able to really see and taste the different ingredients that are in it. And with the silky texture of the baked salmon, it's a perfect complement in terms of texture.

I promise you that once you make this, you'll be looking for lots more things to put this on and for lots more ways you can use horseradish root in your cooking.

Click here to see 15 Salmon Recipes That Won't Make You Yawn.

Ready in
30 m
2
Servings
923
Calories Per Serving
Deliver Ingredients

Notes

*Note: Make sure to peel the root first.

Ingredients

For the gremolata

  • 1 Cup chopped parsley
  • 1/2 Cup freshly grated horseradish*
  • 1 1/2 Tablespoon lemon zest
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon freshly ground black pepper
  • 2 Tablespoons extra-virgin olive oil

For the baked salmon

  • Olive oil, for the baking dish
  • Two 12-ounce, 1- to 1 1/4-inch-thick, center-cut salmon fillets

Directions

For the gremolata

Combine all of the ingredients in a small bowl and mix thoroughly. Set aside.

For the baked salmon

Preheat the oven to 325 degrees.

Lightly oil a baking dish with olive oil. Place the fillets skin side up in the center of the dish. Make sure that there is some room between them.

Bake until the internal temperature of the fish reaches 125 degrees, about 15 minutes. Remove from the oven and transfer to plates. Top with the gremolata and serve.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

Nutritional Facts

Total Fat
66g
100%
Sugar
5g
N/A
Saturated Fat
13g
66%
Cholesterol
187mg
62%
Protein
71g
100%
Carbs
10g
3%
Vitamin A
127µg
14%
Vitamin B12
11µg
100%
Vitamin B6
2mg
100%
Vitamin C
74mg
100%
Vitamin E
15mg
76%
Vitamin K
507µg
100%
Calcium
113mg
11%
Fiber
4g
14%
Folate (food)
169µg
N/A
Folate equivalent (total)
169µg
42%
Iron
3mg
19%
Magnesium
124mg
31%
Monounsaturated
27g
N/A
Niacin (B3)
30mg
100%
Phosphorus
853mg
100%
Polyunsaturated
16g
N/A
Potassium
1560mg
45%
Riboflavin (B2)
0.6mg
33.8%
Sodium
941mg
39%
Thiamin (B1)
0.7mg
49.2%
Zinc
2mg
14%

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