Salmoriglio
The Quirky Foodster Team
Ingredients
- Extra-virgin olive oil — 120 ml (1/2 cup)
- Fresh lemon juice — 60 ml (1/4 cup)
- Warm water — 30 ml (2 tbsp)
- Garlic clove, minced — 1
- Dried oregano — 5 g (1.5 tsp)
- Fresh parsley, chopped — 10 g (2 tbsp)
- Salt — 3 g (1/2 tsp)
Method
- Warm the olive oil slightly (not hot) in a small bowl or over very low heat.
- Whisk in lemon juice and warm water gradually to form an emulsion.
- Stir in garlic, oregano, parsley and salt.
- Whisk vigorously just before using, as it separates on standing.
- Brush or drizzle over freshly grilled fish or meat.
Cultural Background: A Sicilian and Calabrian marinade-sauce of olive oil, lemon, garlic and oregano, whisked together warm to emulsify, salmoriglio is traditionally brushed onto grilled fish and meats just before or after cooking.
Tips: • Whisking in warm water helps emulsify the oil and lemon into a lighter, less oily sauce. • Make just before grilling for the brightest flavour.
Variations: • Add lemon zest for extra citrus intensity. • Substitute fresh oregano for dried when in season.
Storage: Refrigerate up to 2 days; whisk again before using as it will separate.
Reheating: Not applicable; used at room temperature or slightly warm. Nutrition (per serving) Approx. 85 kcal, 0.1 g protein, 9.5 g fat, 0.5 g carbohydrate per 15 ml serving.
FAQs: What is salmoriglio traditionally used for? Brushing onto grilled swordfish, other fish, and meats in Sicilian and Calabrian cooking. Why does it separate? It's a loose emulsion, not a stable one — simply whisk again before each use.
- Extra-virgin olive oil — 120 ml (1/2 cup)
- Fresh lemon juice — 60 ml (1/4 cup)
- Warm water — 30 ml (2 tbsp)
- Garlic clove, minced — 1
- Dried oregano — 5 g (1.5 tsp)
- Fresh parsley, chopped — 10 g (2 tbsp)
- Salt — 3 g (1/2 tsp)
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