This is a very quick and easy recipe to prepare whenever you feel like a good fillet of wild salmon but you have a few time to cook. The salmoriglio sauce is a Southern Italian condiment and marinade made of lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt, and pepper. It is usually served with seafood or grilled and roasted meats. It will enhance the tasty flavor of these wild salmon fillets 😉
Ingredients
For the salmon
- 800 gfresh wild salmon fillets
- 50 gBronte pistachio
- 1 spoonextra virgin olive oil
- 9mint leaves
- 1 pinchtable salt
For the Sicilian salmoriglio sauce
- 75 mlextra virgin olive oil
- 1big lemon
- 1 clovegarlic
- 1 bouquetfresh parsley
- 2 pinchesdry oregano
- 1 pinchtable salt
- 1 pinchground black pepper
Preparation
For the salmon
– fold a flat squared baking tray with baking paper;
– put the fillets on the baking paper;
– brush the fillets with the extra-virgin olive oil;
– sprinkle some salt on the fillets;
– crush the pistachios and spread them generously on top of the fillets;
– place the fresh mint leaves onto the fillets;
– take a new sheet of baking paper and rinse it under running water;
– squeeze well the paper and cover the fillets with it;
– bake at 165 degrees for about 15/20 minutes;
– remove the tray from the oven and put the fillets in the plates;
– pour some spoons of salmoriglio sauce onto the fillets before serving them;
For the Sicilian salmoriglio
– chop the garlic clove finely and put in a small bowl;
– add the oil and the juice of the lemon;
– chop the parsley finely and add it to the bowl too;
– add the oregano and the ground pepper;
– finally add the pinch of salt and mix well everything together;
– keep aside, it will be used on the cooked fish;