Name: Salmon Gremolata - Mauny's
Ingredients: 3 tb Extra virgin olive oil; or as needed; 1 1/2 c Fresh breadcrumbs; Made from country bread; 3 tb Chopped fresh flat-leafed parsley; 1 lg Garlic clove; minced; 1 ts Grated lemon zest; 1 ts Grated orange zest; 1 ts Salt; 1 ts Freshly ground pepper; 2 1/4 lb Salmon fillets OR six 6-oz. servings; skin left on

Now, could God in cutting-edge missionary situations grant miracles and signs and wonders to accredit the gospel as He did in apostolic times? Yes. But that’s not the same thing as having these gifts as a regular feature in the ongoing life of the church. If the signs and wonders of the apostles have returned, we should see the blind receiving their sight, the lame walking, and the dead being raised. God heals today (sometimes dramatically), but the healing of colds, the flu, TMJ, stomach, and back problems, and so forth aren’t in the same category as the healings found in the Scriptures. If people truly have the gift of healing and miracles today, they need to demonstrate such by performing the kinds of healings and miracles found in the Bible.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Grilling, Seafood	6	servings

INGREDIENTS

3	tb	Extra virgin olive oil; or as needed
1 1/2	c	Fresh breadcrumbs
		Made from country bread
3	tb	Chopped fresh flat-leafed parsley
1	lg	Garlic clove; minced
1	ts	Grated lemon zest
1	ts	Grated orange zest
1	ts	Salt
1	ts	Freshly ground pepper
2 1/4	lb	Salmon fillets OR six 6-oz. servings; skin left on

INSTRUCTIONS

1. In a medium size skillet, heat 2 tablespoons of the oil over medium high
heat. Add the breadcrumbs and saute for about 5 minutes, or until the
breadcrumbs are toasted. Transfer to a small bowl and stir in the parsley,
garlic, lemon zest, orange zest, 1/2 teaspoon of the salt, and 1/2 teaspoon
of the pepper. Set aside.
2. Preheat the grill over very hot charcoal and brush with oil.
3. Brush the salmon with the remaining 1 tablespoon oil and sprinkle with
the remaining 1/2 teaspoon each salt and pepper. Place the salmon skin side
down on the grill. Grill for 4 to 5 minutes on each side, or until just
cooked through. Transfer to serving plates, sprinkle with gremolata, and
serve.
Memorial Day Barbecue: (May 18 - 24) *Grilled Chicken on Arugula *Salmon
Gremolata *Grilled Lamb with Garlic and Rosemary *Mint Cilantro Chutney
*Gribiche Sauce at Mauny's Kitchen Table, 1998 Mauny Kaseburg. The Food
Bunch: Seattle, WA http://www.maunyskitchen.com HANNEMAN [with olive oil
470cals, 16g fat (31%); without 411 cals, 9g fat (21%cff)] May be cooked
under oven's broiler or in oven until edges start to turn white.
Notes: "This is a recipe from Jean Galton's Italian Grilling (Broadway
Books, 1997). It's a great treatment for salmon no matter what kind - but
when it's Copper River salmon, the results are celestial! GREMOLATA is a
flavorful mix of lemon zest, chopped garlic, and parsley. Traditionally, it
is served with osso buco (braised veal shanks). Here, it's mixed with
toasted breadcrumbs and sprinkled on grilled salmon." --Mauny
Recipe by: Mauny's Kitchen: Jean Galton
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 26, 1998, converted
by MM_Buster v2.0l.

A Message from our Provider:

“You’ve never cried alone. Jesus is always there”