Salmon Gremolata
3 tablespoons extra virgin olive oil, divided
1 1/2 cups fresh breadcrumbs
3 tablespoons chopped fresh Italian parsley
1 clove garlic, crushed
1 teaspoon finely grated lemon peel
1 teaspoon finely grated orange peel
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
6 (6-oz.) salmon fillets with skin on
Preheat grill. In a medium-size skillet, heat 2 tablespoons of oil over medium-high
heat. Add breadcrumbs and sauté for 3 minutes, or until breadcrumbs are
toasted. Transfer to a small bowl and stir in the parsley, garlic, lemon zest,
orange zest, half the salt and half the pepper; set aside. Lightly oil grill.
Brush salmon with remaining oil and season with remaining salt and pepper. Place
salmon, skin side up on grill. Grill for 4 to 5 minutes on each side, or until
cooked through (will flake easily with a fork). Transfer to serving plates,
sprinkle with the gremolata mixture and serve. Serving Size: 6.