We enjoyed our first wild sockeye salmon dinner of the season this past week. When we grill salmon I will often make a pesto or a butter sauce to go over the fish. I’ve recently been reading some cookbooks by Greek food expert Aglaia Kremezi and began craving skordalia (purée of potatoes, garlic, and bread). We made a batch and served it with the salmon. It was delicious. This recipe is adapted from Kremezi’s book Mediterranean Hot and Spicy. She suggests using the condiment for bread, fish and vegetables. It pairs particularly well with beets and potatoes.
Grilled Salmon with Greek Skordalia
2 lbs. salmon fillet
Preheat grill. Sprinkle fish with a little coarse salt and a drizzle of olive oil. 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 4- 5 minutes longer, then turn once more and grill until crispy, roughly 1-2 minutes. Let rest 5 minutes before serving. Serves 4.
2 slices of crustless white bread
1/2 cup sliced almonds
2 Yukon Gold potatoes, peeled, cubed and boiled = 1 cup
6 medium cloves garlic, chopped
6 tablespoons extra virgin olive oil
1-2 teaspoons fresh lemon juice or more to taste
1/4 teaspoon Aleppo pepper
salt and pepper to taste
1 tablespoon chopped fresh parsley
Begin by placing bread in a bowl and cover with boiling water. Let sit 30 minutes. Place the almonds in a separate bowl and cover with boiling water. Let sit 30 minutes. Set the cubed potatoes in a pot full of cold, salted water. Bring the potatoes to a boil over medium high heat and cook 15-20 minutes until potatoes are fork tender. Drain and mash slightly. Use 1 cup of slightly mashed potatoes, placing them in a food processor bowl. Drain water from the bread and squeeze dry. Drain almonds. Add bread and nuts to the food processor. Add garlic, olive oil, lemon, Aleppo pepper, salt and pepper to taste. Pulse to make a thick, smooth paste. Taste and adjust lemon juice and seasonings to your liking. Pour skordalia into a serving bowl and fold in fresh parsley. Serves 4-6 as a condiment, about 2 cups.