Recipe of the Week: Lemon-Basil Roasted Salmon With Gremolata Sauce
When you are having company for dinner and are at a lost to what to serve, I have the perfect recipe for you. Simple to prepare and elegant to serve. This dish is a favorite in our house. The delicate taste of the fish is brought to life by the gremolata sauce. Serves eight. (Chef tip: Do not overcook the fish; make sure it flakes when touched.)
8 (3-ounce) salmon fillets
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 cup brown sugar
1/4 cup lemon juice
1/4 cup fresh parsley, chopped
Melted butter, for brushing salmon
8 untreated cedar planks
Extra virgin olive oil, for oiling the planks
Preheat the oven at 400˚F. In a small bowl or cup, mix the salt, pepper, paprika and dry mustard. In a bowl, mix brown sugar with lemon juice and parsley. Brush the top of the salmon fillets with the melted butter. Season with the spice mixture. Brush with the olive oil, lemon and parsley. Put the planks in the oven, brush them with olive oil, then lay the marinated salmon fillets on the oiled surface, skin side down. Bake the salmon for about 10-12 minutes. Baste with lemon parsley. Cook about five more minutes. Remove the fillets to a platter and serve with gremolata sauce.
GREMOLATA SAUCE
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
4 cloves garlic
minced zest from 1 lemon
In a small, non-reactive bowl, combine ingredients and set aside until ready to serve.