A traditional gremolata usually contains lemon rind, garlic, and parsley. This version takes things in a richer, hotter direction.
|½||cup unsalted shelled pistachios|
|½||large sweet onion, such as Vidalia or Walla Walla, thinly sliced|
|1||small jalapeno or other chile pepper, cored, seeded, and thinly sliced|
|1||cup chopped mixed fresh parsley, cilantro, and mint|
|Grated rind and juice of 1 lemon|
|3||tablespoons olive oil|
|1½||pounds boneless salmon, skin intact, cut into 4 equal pieces|
|Salt and pepper, to taste|
|1||tablespoon unsalted butter|
|1||lemon, cut into wedges|
1. In a large skillet over medium heat, toast the pistachios, stirring constantly, for 3 minutes or until aromatic. Remove from the pan, cool, and coarsely chop.
2. In a bowl, combine the onion, jalapeno, herbs, pistachios, lemon rind and juice, and 2½ tablespoons of the olive oil.
3. Pat the salmon dry with paper towels. Sprinkle with salt and pepper.
4. In the skillet, heat the remaining ½ tablespoon olive oil. Add the butter and when it melts, place the salmon, skin side down, in the pan. Cook without moving for 5 minutes. Decrease the heat if the salmon starts to burn. Check the skin and, if crispy, turn gently to the other side and cook for 1 minute more for medium-rare or until cooked to desired doneness.
5. Top with the pistachio herb gremolata and serve with lemon.
Adapted from “A Mouthful of Stars”