Salmoriglio Sauce / Chef Heidi Krahling
A super easy Sicilian relish that is yummy with lots of different types of fish. We have varied this sauce with all sorts of additions and substitutions.
Try rosemary, marjoram, dill or tarragon with the Italian parsley. We have added chopped pitted green olives, small dice of cara cara orange supremes or even a small dice of fresh tomatoes. Have fun!!
½ cup fennel, finely diced
2 Tbs. green onion, thinly sliced
2 Tbs. capers, coarsely chopped
1/3 cup Italian parsley, finely chopped
1 garlic clove, minced
½ preserved lemon, cut in half, rinsed and finely chopped
1 Tbs. fresh oregano, finely chopped
2 tsp. lemon juice
1 Tbs. lemon zest
1 tsp. salt
¼ tsp. pepper
¾ cup extra virgin olive oil
Six 6-oz. salmon or swordfish fillets
For the relish, place all ingredients in a medium-mixing bowl. Taste and adjust the seasoning. Set aside.
Prepare an outdoor grill for medium-high heat grilling.
Arrange the fish on a baking sheet. Brush with olive oil and sprinkle generously with salt and pepper. Grill the fish until just cooked within, about 3 minutes per side, depending on the thickness. Transfer the fish to a platter. Drizzle sauce over fish. Serve immediately.