Serves 4.
Note: From "A Mouthful of Stars," by Kim Sunée.
• 3/4 c. thinly sliced spring onion or sweet onion, such as Vidalia or Walla Walla
• 1 small jalapeño, stemmed, seeded and thinly sliced
• 1 c. combination chopped fresh herbs, such as cilantro, mint and flat-leaf parsley
• 1/2 c. lightly toasted and chopped pistachios or walnuts
• 3 tbsp. extra-virgin olive oil, divided
• Finely grated zest and juice of 1 lemon (preferably Meyer lemon)
• 4 (6-oz.) salmon fillets, pinbones removed (preferably skin-on)
• Sea salt and freshly ground black pepper
• 1 tbsp. unsalted butter
• Lemon wedges, for serving
Directions
Combine onion, jalapeño, herbs, pistachios, 2 1/2 tablespoons olive oil, and lemon zest and juice in a medium bowl.
Pat salmon fillets dry with paper towel and season both sides with salt and pepper. Melt butter and remaining 1/2 tablespoon olive oil together in a large, heavy skillet over medium-high heat until butter begins to froth.
Place salmon, skin side down, in the skillet and cook without moving for 5 minutes. Decrease heat if too hot. Check skin and, if crispy, turn gently to the other side and let cook for another minute for medium-rare or until cooked to desired doneness. Top with the gremolata and serve with lemon wedges.
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