This Italian herb-based condiment is the perfect fresh seasoning for fish, though it can be used on a variety of lighter fare from chicken and veal, to a new way to spice up a salad. This version replaces the traditional lemon zest with orange for a sweeter take on the usual punch of citrus.
- 2 tablespoons chopped orange zest
- ⅓ cup chopped flat-leaf parsley
- ½ teaspoon kosher salt
- 1 finely chopped clove garlic
In small bowl, combine orange zest, flat-leaf parsley, salt and garlic.
Rub salmon with 1 tablespoon extra-virgin olive oil. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook salmon according to instructions. Top with gremolata and serve.
Traditionally served with veal, the Milanese condiment gremolata makes a fragrant, lightly sweet counterpoint to flavorful salmon. Lowe looks to another Northern Italian region, Alto Adige, for a pairing in the old-vine Abbazia di Novacella 2014 Praepositus Kerner ($25, 91 points). “The fattiness of the salmon, along with the zippy acidity from the orange rind, work perfectly with the racy nature innate to Kerner,” she says, adding the wine’s natural aromas of tangerine oil, lime blossom and dried herbs give a big assist.