Grilled Salmon with Asian Gremolata

Asian Preserved Lemons Grilled Salmon with Asian Gremolata Shrimp Satay with Spicy Preserved Lemon Salsa Preserved Lemon Couscous Salad Lidia Bastianich’s Chicken Breast with Preserved Lemon and Caper Sauce WINE NOTES Robert Sinsky Pinot Blanc: Pinot blanc is a grape on the rise in the US and ranges from sweet and viscous to light, crisp, and mineraly. This wine comes from organically farmed vineyards. This is another interesting characteristic to look for as the wines tend to express more of where they are grown. Great way to start a meal for two before moving onto a full bottle. Coltibuono “Roberto Stucchi” Chianti Classico: Chianti is not a wine, it is a region of Tuscany where a grape by the name of sangiovese is grown. Sangiovese’s light berry fruit and dried rose petal nose allow it to be a very soft support for a variety of dishes. The mellow tones of the wine bond well with dishes that are acidic, such as those containing tomatoes or lemons.		Grilled Salmon with Asian Gremolata Serves 4 4 6-ounce pieces center cut wild salmon, scaled (skin on) 2 preserved lemons, cut into ¼- inch dice 1 tablespoon minced garlic 1 tablespoon minced ginger ¼ cup chopped parsley 1/4 cup extra virgin olive oil 1 teaspoon kosher salt Juice of 1 lemon 1 small head of frisee, washed and spun dry 4 slices of toasted baguette Prepare a hot, clean grill and coat with non-stick spray. Season the salmon and grill for about 3 to 4 minutes per side for medium-rare. Meanwhile, in a small bowl, mix the preserved lemons, garlic, ginger, parsley, extra virgin olive oil, salt and lemon juice. To serve, place a baguette slice on a plate, top with frisee, then hot salmon and garnish with gremolata.


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