INGREDIENTS

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.

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