Instructions: 1. In a medium size skillet, heat 2 tablespoons of the oil over medium high heat. Add the breadcrumbs and saute for about 5 minutes, or until the breadcrumbs are toasted. Transfer to a small bowl and stir in the parsley, garlic, lemon zest, orange zest, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Set aside.

2. Preheat the grill over very hot charcoal and brush with oil.

3. Brush the salmon with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon each salt and pepper. Place the salmon skin side down on the grill. Grill for 4 to 5 minutes on each side, or until just cooked through. Transfer to serving plates, sprinkle with gremolata, and serve.

Memorial Day Barbecue: (May 18 - 24)
*Grilled Chicken on Arugula
*Salmon Gremolata
*Grilled Lamb with Garlic and Rosemary
*Mint Cilantro Chutney under ovens broiler or in oven until edges start to turn white.

Notes: "

This is a recipe from Jean Galtons Italian Grilling (Broadway when its Copper River salmon, the results are celestial! GREMOLATA is a flavorful mix of lemon zest, chopped garlic, and parsley. Traditionally, it is served with osso buco (braised veal shanks). Here, its mixed with toasted breadcrumbs and sprinkled on grilled salmon." -Mauny

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.