Wild Salmon and Walnut Oil Fried Sage Gremolata
- 1 lb sockeye salmon
- 1 Meyer lemon, cut in half horizontally
- 2 tbsp La Tourangelle Roasted Walnut Oil
- 1 tbsp butter
- 1 handful fresh sage leaves
- Finely grated zest from 3 lemons
- 2 small Meyer lemons, peeled and sliced into very thin strips
- 1 tbsp finely sliced garlic scapes
- 1 tsp finely sliced garlic chives
- 5 tbsp La Tourangelle Roasted Walnut Oil
- Sea salt and freshly ground pepper to taste
For the gremolata
- In a small bowl, toss together lemon zest and strips, garlic scapes and chives and season with salt and pepper.
- Pat salmon dry and season with salt and pepper on both sides. Let sit at room temperature while you fry the sage.
- Pour 2 tablespoons La Tourangelle Roasted Walnut Oil into a medium heavy bottomed sauté pan and heat until shimmering. Pan fry sage leaves no more than three minutes, turning once. The leaves should remain a bright green through the process. Drain, then set aside onto absorbent paper.
- To sear salmon, heat a large cast iron skillet over medium-high heat. Add La Tourangelle Roasted Walnut Oil, wait until it shimmers, then add fish skin-side down. Sear for 3 minutes or until the flesh shows cooked (lighter pink) around the edges.
- Turn the fish and add the butter. As butter foams, tilt pan and baste salmon with the hot fat, cooking for another minute. Remove salmon from heat and transfer to a serving platter.
- Sear lemon halves on medium-high heat in the remaining butter-walnut oil mixture, 3 minutes or until charred to your liking.
- Pile fried sage leaves, layering with the gremolata mixture onto the salmon, and serve seared lemons along side. Season with salt and pepper to taste and serve at once.