Salmoriglio is a bit like a variation of Salsa Verde from Sicily. Like Salsa Verde , it goes very well with plain grilled fish. The eminent Mr. Stein does it with swordfish, which I am sure is very good. I’ve tried it with grey mullet which was also very good.
The original recipe says that the addition of celery herb/celery leaves is optional but I rather think it would miss something without it. I’ve increased the lemon juice a tad in place of a splash or two more of water.
|preparation time:||10 mins|
- 6 tbs olive oil
- 2 tbs water
- 2 tbs lemon juice
- 1 garlic clove, finely chopped
- 1 tbs chopped oregano
- 1 tbs chopped celery herb/leaves
- 1 tbs chopped flat-leaf parsley
Whisk together the oil and water until emulsified. Stir in the lemnon juice and a pinch of salt to taste. Add the garlic and chopped herbs and stir well.
Reserve until you’ve grilled your fish and serve with it.