Today was beautiful. The temperature was in the mid 60’s, there was a light breeze, the sun was shining, people were out and about playing with their kids and dogs and the faint smell of a charcoal grill was in the air. It was a Spring teaser day. Just a taste of what the weather will be like in about 6 weeks. It never lasts, it’s always followed by more cold weather leaving us all standing around complaining, ” Can you believe last week it was 60 degrees!”
We all enjoy it anyway. We drive with the windows down, prop all the doors and windows in the house open, and plan some kind of spring-like meal for dinner.
I am no different. It took everything I had not to plant an entire garden today. I was dreaming of tomato plants and fresh herbs. I had to settle with starting some seeds in some egg crates instead. The kids are worn out from a full day of being outside, something that hasn’t happened in forever.
So, I splurged. I grabbed a $5 piece of fresh salmon at the grocery. It was just enough to feed me and the kids. Hubby will have to fend for himself when he gets home at 3 am.
The Salmoriglio sauce is my favorite sauce ever ( besides white gravy ) and it is perfect on fish, rice and vegetables. It’s also really cheap to make. If you have fresh oregano and lemon juice please feel free to use them, but since it’s the middle of winter I made do with dried and got great results.
Salmon with Salmoriglio Sauce
4 pieces of fresh Salmon fillets
Olive oil
salt & pepper
for sauce:
1/4 cup lemon juice ( about 2 lemons)
1 large garlic clove, minced
1 teaspoon dried oregano or 1 T of fresh
1/4 t. salt
1/4 t. pepper
1/3 cup extra virgin olive oil
Preheat oven to 400
In a small bowl, whisk together garlic, salt, pepper, oregano and lemon juice.
Slowly drizzle in oil whisking constantly.
Set aside for at least 30 minutes and up to 4 hours.
Place salmon fillets skin side down on a well greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 15- 20 minutes or until nearly opaque throughout.
Stir sauce and drizzle a spoonful on top of each fillet before serving.
Parmesan Rice
2 cups of chicken broth
1 cup long grain rice
pinch of salt
1/4 cup freshly grated Parmesan
Stir broth, rice and salt together in a sauce pan and cook, covered over medium heat until rice has absorbed all the liquid. About 15-20 minutes.
Fluff with a fork and stir in cheese while still hot.
Ingredients
Salmon with Salmoriglio Sauce
- 4 pieces of fresh Salmon fillets
- Olive oil
- salt & pepper
for sauce:
- 1/4 cup lemon juice about 2 lemons
- 1 large garlic clove minced
- 1 teaspoon dried oregano or 1 T of fresh
- 1/4 t. salt
- 1/4 t. pepper
- 1/3 cup extra virgin olive oil
Parmesan Rice
- 2 cups of chicken broth
- 1 cup long grain rice
- pinch of salt
- 1/4 cup freshly grated Parmesan
Instructions
For the Salmon and Sauce
- Preheat oven to 400
- In a small bowl, whisk together garlic, salt, pepper, oregano and lemon juice.
- Slowly drizzle in oil whisking constantly.
- Set aside for at least 30 minutes and up to 4 hours.
- Place salmon fillets skin side down on a well greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 15- 20 minutes or until nearly opaque throughout.
- Stir sauce and drizzle a spoonful on top of each fillet before serving.
For the Rice:
- Stir broth, rice and salt together in a sauce pan and cook, covered over medium heat until rice has absorbed all the liquid. About 15-20 minutes.
- Fluff with a fork and stir in cheese while still hot.
Yum. Wish I'd had this for dinner. Found your blog this past week and love it!
I'm living in sicily for a couple of months and the market is filled with fresh citrus, swordfish and tuna.
We are having our first (tiny) dinner party tomorrow night and I think I will use your recipe for Salmoriglio on what ever fish I cook. Thanks.
Is the sauce used for marinade (Is the fish cooked in the sauce/marinade?) – or just served as a raw sauce?