top of page

Habanero Dusted Salmon with an Orange Gremolata​

Serves:

4

ABOUT THE RECIPE

Life is all about balance. In other words, the scales of life may be tilted all the way with
the weight of your tired @ss, but you still want to eat something that doesn’t resemble a
Hot Pocket. The good news is that this dish will balance out that scale with its weighty,
bright flavors and ease of cooking. Better news, you’ll be back on the couch in no time.

Ingredients

  • ¼ cup olive oil


  • 4 Salmon fillets, 6 to 8 ounces each, skin on and scaled


  • ¾ teaspoon of Habenero-flavored salt…Metro Carries “Hot Head” from Saltopia®


  • ½ teaspoon pepper


  • ½ cup chopped flat-leaf parsley


  • 2 small cloves of garlic, crushed and minced very finely


  • 1 tablespoon finely grated orange zest


  • A drizzle of your best olive oil and lemon wedges for garnish


Preparation

Heat a grill pan or gas grill to medium-high heat

Brush both sides of the Salmon fillets with olive oil; season with the Habenero salt and

pepper, and set aside (let sit at room temperature for 20 to 30 minutes.

To make the Gremolata, combine the parsley, garlic, and orange zest in a small bowl and

set aside.

When you are ready to cook, lightly oil the grill pan or grill grates and cook the fish for 3

to 4 minutes, flip and grill for another 4 to 5 minutes or until just opaque when fork

tested.

To serve, transfer the fish to a serving platter, sprinkle with a little more of the “Hot

Head” salt, and then top the fish with the Gremolata. Finally, drizzle over a little of your

best olive oil and garnish with lemon wedges. If this recipe seems too easy, then one of

two things has happened: you are becoming a better Little Chef, or I was too tired from

the weekend to create a harder recipe. Either way, with both, you come up as delicious

winners.

Did someone say Netflix and Chill? Yeah, that was me.

bottom of page