What is Salmoriglio Sauce?
Salmoriglio sauce has its origins in the southern regions of Italy, particularly in Sicily, where it has been a staple condiment for fish dishes for centuries.
The name "salmoriglio" is believed to come from the word "salmuera," which means brine in Spanish, and refers to the sauce's tangy and slightly salty flavor.
The sauce was traditionally made with olive oil, lemon juice, garlic, and wild oregano, which grew abundantly in the rocky hills of Sicily. Over time, other herbs, such as parsley, celery leaves and basil, were added to the mix. As with many Italian dishes the exact recipe changes from family to family.
Salmoriglio sauce is often associated with grilled or roasted fish and the sauce can also be used as a marinade to add flavour before it's cooked.