Salmoriglio

Salmoriglio is a traditional Southern Italian marinade and sauce. It is primarily used for fish, but can also be used with other meats. The sauce is made from a mixture of lemon juice, olive oil, garlic, oregano, and salt.

Origin

Salmoriglio originates from the Sicilian and Calabrian regions of Italy. The name "salmoriglio" is derived from the Italian verb salmorigliare, which means "to brine". This refers to the method of marinating fish or meat in the sauce before cooking.

Preparation

The traditional method of preparing salmoriglio involves mixing together lemon juice, olive oil, minced garlic, oregano, and salt. The ingredients are typically whisked together until they form an emulsion. The sauce is then used to marinate the fish or meat, which is left to sit for a few hours before being cooked. The remaining sauce can be served on the side or drizzled over the cooked dish.

Variations

There are several variations of salmoriglio that can be found throughout Southern Italy. Some versions may include additional ingredients such as parsley, mint, or rosemary. The type of oil used can also vary, with some recipes calling for extra virgin olive oil for a more robust flavor.

Use

Salmoriglio is most commonly used as a marinade for fish, particularly swordfish and tuna. However, it can also be used with other types of meat, including chicken and lamb. In addition to its use as a marinade, salmoriglio can also be served as a sauce to accompany the cooked dish.

See also

• Italian cuisine
• List of Italian dishes
• List of sauces

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Salmoriglio

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  Halibut topped with salmoriglio sauce