This is a south Italian sauce for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You use the sauce to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish. In short, it's versatile.
To serve 6 you'll need:
Prep Time: 10 minutes
Ingredients:
- 2 1/4 pounds (1 k) of your preferred meat or fish, sliced to the thickness you like
- 2/5 cup (100 ml) olive oil
- The juice of 2 lemons
- A clove of garlic, finely chopped
- A small bunch parsley, finely chopped
- A couple of springs fresh oregano, finely chopped
- 1 teaspoon dried oregano
- Salt to taste (go easy)
Preparation:
Though you can pan-fry the meats, the best way to cook them is over a grill, ideally fired by live coals.
While the meats are cooking, whisk or beat (at fairly high speed) the olive oil in a small bowl, and add to it in a thin steam, while beating constantly, a half cup of hot water. Continue beating as you add the lemon juice, again in a thin stream, and finally the herbs. Check seasoning, and serve the sauce with the food you have cooked.
While the meats are cooking, whisk or beat (at fairly high speed) the olive oil in a small bowl, and add to it in a thin steam, while beating constantly, a half cup of hot water. Continue beating as you add the lemon juice, again in a thin stream, and finally the herbs. Check seasoning, and serve the sauce with the food you have cooked.
