Grilled Salmon Gremolata
Prep time: 5 minutes Cook Time: 20 minutes | Serving Size: 4
raw material
- 1 lb salmon fillets
- 2 tablespoons coconut oil or ghee, melted
- Celtic or pink Himalayan salt
- black pepper powder
- ⅓ – ½ cup fresh lemon juice
- ½ C chopped flat-leaf parsley
instruct
Preheat oven to 425. Line a baking sheet with parchment paper. Rub both sides of the salmon with oil or ghee and place on the prepared baking sheet. (If the salmon has skin, turn the skin inside down)
Sprinkle the filet mignon with a little salt and pepper, drizzle with lemon juice, and sprinkle with parsley. Bake for 20 to 25 minutes, or until the fish is opaque.
notes
A perfectly cooked fish flakes easily, with an opaque cooked interior. Undercooked fish resists flakes and is translucent on the inside. To test for doneness, insert the tines of a fork into the thickest part of the fish at a 45-degree angle. Then gently pull up some fish. If it flakes off easily and is opaque on the inside, it’s done. If it doesn’t flake off when a fork is inserted and/or the inside is translucent, it’s not done. If your fish is undercooked, continue cooking until done. Remember that fish cooks quickly, so 1-3 minutes can make a big difference.
