Salmoriglio Sauce

This classic Sicilian sauce is a flavorful accompaniment to fish, chicken, lamb or even tossed with roasted vegetables.

  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 3 garlic cloves, finely minced
  • 1 tablespoon lemon zest
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste

 Whisk olive oil slowly into lemon juice then whisk in the other ingredients.

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5 Responses to “Salmoriglio Sauce”

  1. This sounds so fresh and simple and zesty. Can’t wait tot ry it.

Trackbacks/Pingbacks

  1. Baked Fish with Fennel and Tomatoes | A Southern Kitchen - March 15, 2011

    [...] Pour tomato mixture over the fillets. At this point, you can cover and place in the fridge until ready to finish. Take the dish out of the fridge at least thirty minutes prior to finishing so it can come to room temperature. Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Serve with Salmoriglio Sauce. [...]

  2. Betty’s Easy Spaghetti with Savory Marinara Sauce « The Cooking Channel - March 16, 2011

    [...] Salmoriglio Sauce (asouthernkitchen.wordpress.com) [...]

  3. Baked Fish with Fennel and Tomatoes | In A Southern Kitchen - March 29, 2011

    [...] Pour tomato mixture over the fillets. At this point, you can cover and place in the fridge until ready to finish. Take the dish out of the fridge at least thirty minutes prior to finishing so it can come to room temperature. Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Serve with Salmoriglio Sauce. [...]

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