FanStory.com - Gremolata Topped Salmon by jmdg1954

Salmon with Pistachio Gremolata

I arrived home from work today, my customary time, 4pm and was greeted at the door by twelve paws of varying heights, 6 brown eyes, three waggy tails, a wealth of slobber and a cacophonic serenade of barking and whining. Yes, my trio of dogs greet me with the same enthusiasm if I went outside to throw out the garbage or return home from a days work. I wouldn't have it any other way, ruff ruff.

I proceeded to take my three beloved puppies for a walk so they could smell what seemed like every blowing leaf and finally do their "business".

After we got home, they settled down in their respective doggy rest stops, I showered and was ready to get dinner ready. My day to cook. And tonight is going to be epic and in honor of a talented and gifted writer from across the pond... I'm not going to embarrass her by divulging her name, she knows who she is.

"Brilliant," was her last remark when I told her I would prepare a meal to make her smile.

First a toast to my friend ... "Let's see, what shall we have?" I mumbled to Snow our golden retriever. After a few seconds mulling a few ideas around, I blurted out to her, "I got it Snowy-Girl, a smoked rum old fashion should do it."

The menu my dear friend is as follows:

• Salmon Gramolata w/Pistachio

• Lemon Parmesan Roasted Brocolli

• Balsamic drizzled arugula and cherry tomatoes

First a few basics on the meal; and remember to sip the old fashioned slowly, we don't anyone getting tipsy. Hic!

What is gremolata?

Gremolata is an Italian condiment that traditionally combines chopped fresh herbs, garlic, and lemon zest.

How to toast pistachios:

Heat a large skillet over medium heat. Toss in pistachios slowly,

stirring often, until fragrant and toasted, 6 to 8 minutes. Transfer to a work surface and let cool completely, 5 to 10 minutes.

Tips for getting crispy skin on the fish:

Be sure to pat the fillets dry before seasoning. This will ensure crispy skin and the sought-after golden sear on the flesh side.

IMPORTANT NOTE: Carefully place the fillets in the skillet away from you to avoid spattering the hot oil.

First some music maestro. Let's get a little crazy here with the pioneers of heavy metal music with the one and only, Black Sabbath and Ozzie... raise the volume Snow-Girl. Come on use your paws...

Let's cook!

Ingredients

1 1/2 cups fresh parsley, chopped
1/2 cup shelled, unroasted pistachios, toasted, cooled, and finely chopped
1 small clove garlic, finely chopped
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
Container of kosher salt, divided
2 tsp. extra-virgin olive oil, plus more for drizzling
4 (4- to 6-oz.) skin-on salmon fillets, patted dry
1 Tbsp. vegetable oil, divided
Lemon wedges, for serving

Directions

Lets start with a medium bowl, and stir in the parsley, pistachios, garlic, lemon zest and juice, and 1/4 tsp. salt. Stir in olive oil; set aside.

Next, I wasn't feeling the vibes from Ozzie and Black Sabbath so I changed to something more nostalgic, the Hermon's Hermits...

Let's sing along, dance and cook:

I'm Henry the eighth, I am

Henry the eighth, I am, I am

I got married to the widow next door

She's been married seven times before

And every one was an Henry

She wouldn't have a Willy or a Sam

I'm her eighth old man, I'm Henry

Henry the eighth, I am

As we groove with Peter Noone and his music, let's season the salmon on both sides with a nice dose of kosher salt. In a large skillet over medium-high heat, heat 1 1/2 tsp. vegetable oil until very hot and shimmering. Swirl skillet to coat with oil. Carefully arrange 2 fish fillets skin side down in skillet and cook, undisturbed, until edges of skin are golden brown, 3 to 4 minutes. Carefully flip and continue to cook until the underside is golden, 1 to 2 minutes. Transfer to a platter skin side up. Repeat with remaining vegetable oil and fish.

Serve:

Arrange your salmon on a nice serving platter with a few handfuls of arugula and tri-color cherry tomatoes around the edges; spoon some pistachio gremolata on top of your fish. Spritz olive oil on the salmon, drizzle some balsamic glaze on the arugula and sprinkle the entire dish with sea salt. Serve with lemon wedges.

Lemon Parmesan roasted broccoli

1 bag of Broccoli Florets (2 lbs.)

1/3 cup olive oil, divided.

3 tsp fresh lemon juice

2 tsp minced garlic

3 tbsp grated Parmesan cheese

Salt and pepper to taste

Toss the broccoli florets with 3 Tbsp of olive oil and season to taste.
Preheat the oven to 400°F and roast the broccoli for about 30 minutes, tossing halfway through.
In bowl, whisk the lemon juice with the garlic and the remaining olive oil, season to taste.
Add the roasted broccoli, lemon dressing and the grated cheese to a bowl, toss well.

La tua cena è completa, amica mio. Mangia, bevi un po' di vino, divertiti.

(Your dinner is complete, my friend. Eat, have a little wine, enjoy),