Our garden is thriving and I love walking around the yard each day observing the new growth. This week we have picked the last of the rhubarb, turnip greens, spring onions, and garlic scapes. My husband bought some fresh sockeye salmon (since it is now in season) to grill for dinner and I made this flavorful gremolata, using the garlic scapes to accompany it. For those who may not be familiar with gremolata, it is an Italian herb condiment that generally includes parsley, garlic, and lemon. It can have other citrus and herbs as well. Gremolata is often paired with meat. It can also be added to soups, vegetable dishes, and pasta, but my favorite way to use gremolata is with fish and seafood. The bright herbal and citrus overtones compliment fish very well. It takes just a couple of minutes to toss everything together and you get so much flavor for so little work. It does not keep well, so make it fresh as needed.
Grilled Salmon with Garlic Scape and Parsley Gremolata
2 lbs. fresh sockeye salmon
3/4 c. packed Italian flat leaf parsley
2 Tbsp. chopped garlic scapes
1 Tbsp. chopped spring onion or scallion
2 cloves garlic, chopped
juice of half a medium lemon
1/2 tsp. lemon zest
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
5 Tbsp. extra virgin olive oil
For the gremolata: In a food processor combine parsley, scapes, garlic, onion, lemon juice and zest, salt and pepper. Pulse to mix ingredients. Add oil and pulse for 20 seconds or until finely minced. Let rest for half an hour before serving.
For the salmon: sprinkle fish with a drizzle of olive oil and a little salt. Place on the grill skin side down and grill for 5-7 minutes on medium heat. Turn the fish over, remove the skin, and grill for 5-7 minutes longer. Let rest 5 minutes before serving. Drizzle gremolata on individual portions. Serves 4-5.