Wild Salmon and Walnut Oil Fried Sage Gremolata

Wild Salmon and Walnut Oil Fried Sage Gremolata

The bounty of the season takes center stage in this flavorful salmon recipe. A classic gremolata gets updated for summer with garlic scapes, Meyer lemon zest and fresh sage leaves fried in rich Walnut Oil. Serve with charred lemons for a bright finish.

Serves
Prep Time
Cook Time
2-4
15
20

Ingredients:

  • 1 lb sockeye salmon
  • 1 Meyer lemon, cut in half horizontally
  • 2 Tbsp  Walnut Oil
  • 1 Tbsp butter

(for the gremolata)

  • 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 Walnut Oil
  • Sea salt and freshly ground pepper to taste

Directions:

  1. In a small bowl, toss together lemon zest and strips, garlic scapes and chives and season with salt and pepper.
  2. Pat salmon dry and season with salt and pepper on both sides. Let sit at room temperature while you fry the sage.
  3. Pour 2 tablespoons 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.
  4. To sear salmon, heat a large cast iron skillet over medium-high heat. And 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.
  5. 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.
  6. Sear lemon halves on medium-high heat in the remaining butter-walnut oil mixture, 3 minutes or until charred to your liking.
  7. 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.

(recipe courtesy of Melina Hammer)