There was a time when my son would detect the smell of cooking salmon from a mile off and run for cover (to say that boy keeps me on my toes is an understatement). Mind you, he did the same with salad not so long ago but I kept serving it up regardless and now he doesn’t bat an eyelid when a bowl of healthy green leaves is put in front of his nose! In the same way, I’m on a mission to instill a fondness in his palate for salmon. The ‘dreaded salmon’.
Several things get me excited about living in our newly adopted Vancouver. It has to be one of the most beautiful cities on Earth but the one I’m thinking of right now is the plentiful wild salmon available here and just how cheap it is compared to back home in London. Even better, my local fishmonger told me that the price will likely be falling between now and September.
One thing’s for sure, I will never give up putting it on my family’s plates as this is what I call anti-inflammation on a plate. You see, if you add in a combination of detoxifying herbs and cleansing lemon then this is as good as it’s going to get.
If you can’t get hold of fresh wild salmon, look for it in the freezer department but for your health’s sake think seriously before you buy it farmed. There are numerous studies on the net (excuse the pun) to show that wild salmon has up to four times the amount of Vitamin D than farmed, plus a way higher ratio of Omega-3 to 6. Farmed salmon, on the other hand, has excessive levels of Omega-6, meaning if you are in any way concerned about inflammation, you should have this information at your finger tips. Thankfully, both wild and farmed are in the very low risk category for mercury levels but because of the way farmed salmon has been ‘bred and fed’, so to speak, it does contain a host of ‘other ingredients’ which you may not necessarily know about. Read here and here.
Don’t limit this gremolata to salmon, it’s wonderful with white fish such as cod, haddock, sea bass etc, and think about putting it with roast lamb .. oh my word, how sublime is that?
baked sockeye salmon with gremolata
Leaving the skin on during baking makes sure the flesh stays nice and moist. By all means leave it on to serve if that’s your thing, however I always remove it or the children complain! I tend to cook my fillet as one piece in order to get a good crispy skin for those who like, however if you prefer to cook individual pieces, they will take a mere 5 minutes or so in the oven (or under the grill) but the skin won’t crisp so well.
Print the recipe here
1 x 675g fillet sockeye, skin on
zest 1 large lemon (2 tbsp)
1/4 tightly packed cup finely chopped flat leaf parsley
1/4 tightly packed cup finely chopped coriander (cilantro)
1 tbsp capers preserved in salt, rinsed and chopped
3 tbsp coconut oil, melted (I use this one)
Preheat oven 350F/180C.
Put the salmon on a baking tray, skin side up and bake approx 15 minutes until the flesh is almost to the point of flaking and the skin peels off cleanly.
Meanwhile make the gremolata. Place all the ingredients into a medium bowl and mix well.
When the salmon is ready, gently peel off the skin, divide into four portions and top with the gremolata.