The Easiest Weeknight Wild Salmon & Fried Sage Gremolata | In The Kitchen With | Food52

Cookbook author Melina Hammer shares a quick weeknight-friendly dish of wild salmon with fried sage gremolata. Coming from her book A Year at Catbird Cottage: Recipes for a Nourished Life, this recipe is full of tangy and herby flavors to balance the flaky, tender salmon. Perfect for nights when you are low on time! GET THE RECIPE ►► https://f52.co/3PZIGJF

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Five Two Essential Kitchen Knives: https://f52.co/3GQcsg0
Smithey Traditional Cast Iron Skillet: https://f52.co/3MfO9ZQ

PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 2

INGREDIENTS

For the Gremolata
Finely grated zest from 3 lemons
Zest strips from 1 Meyer lemon, any bitter white pith removed, sliced very thinly
1 tablespoon finely sliced garlic scapes or garlic chives, or 1 teaspoon minced garlic
1 teaspoon finely sliced garlic chives
Sea salt and freshly ground black pepper

For the Salmon and Fried Sage
1 pound wild sockeye salmon, portioned into 2 fillets
Sea salt and freshly ground black pepper
Walnut oil
1 handful fresh sage leaves
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
1 Meyer lemon, cut in half horizontally

Reprinted with permission from A Year at Catbird Cottage: Recipes for a Nourished Life. Copyright © 2022 by Melina Hammer. Photography by Melina Hammer. Published by Ten Speed Press, an imprint of Penguin Random House.

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