My Salmoriglio with Shrimp is the perfect dish for a warm sunny day. It has a light, sharp citrus burst of flavour which is the ideal partner to so many foods, especially seafood. Italians have been eating Salmoriglia for hundreds of years, and it's little wonder - it's the perfect balance of flavour and texture.
A Sicilian standard!
Salmoriglio sauce originates from the South of Italy in Sicily. Many believe the Spanish introduced it, many believe the Portuguese - some believe it pre-dates both. All agree that it's a dish that has been loved for many years.
Salmoriglio v Chimichurri
Many people know and love the Argentinian chimichurri sauce, but Salmoriglio is less known outside of Italy. The two have a lot in common; both are a herbaceous sauce, fragrant and earthy, both have a hit of acid and both are the perfect condiment for meats, fish & seafood and vegetables. So which should you use? Personally, I will pair chimichurri with red meat and poultry and then for fish, seafood and vegetables I'll turn to salmoriglio.
What you'll need
To create the flavours of Sicily, my salmoriglio recipe needs a few simple ingredients:
- Lemon - the sharp, citrus sparkle to the sauce
- Fresh oregano - the key to the flavour is oregano, fragrant and floral!
- Fresh parsley - an earthy, grassy note.
- Celery leaves - for their lighter herbaceous flavour.
- Garlic - for more fragrance and a deeper note.
- Capers - A hit of sour saltiness balances out the sauce perfectly.
- Extra virgin olive oil - Best quality you can afford (use Italian or Sicilian if you can).
Get the full recipe below.
Breaking Bread - the perfect accompaniment to Salmoriglio
The dressing is simple and fresh and elevated the shrimp which I peeled and poached for 4 minutes to cook through, then chilled in ice water to keep them firm.
Making the sauce is as easy as blending together in a food processor until just combined. The salmoriglio sauce is simply drizzled over. There's little else to do other than serve! I like also, to serve mine with crusty bread - a bit of crunch and a vehicle to mop up some of the sharp, citrus flavours is always a win win situation.
My other favourite ways to serve is over HOT potatoes or beans. Fresh from the pan potatoes (especially fingerling potatoes) are enhanced by a drizzle of salmoriglio!
Everyone needs a go-to Salmoriglio recipe in their life. A taste-bomb in 5 minutes - what's not to like about that?