There is just something about lemon and fish that go together like peanut butter and jelly. Lemons counter the briny flavors often present in seafood balancing each other while doing a little flavor dance on the palate. So, although I understand the concept, I am not a fan of the sour kiss of lemons.
Get ready for a game changer, the delicious Italian liqueur, limoncello. It gives you that same balance with a softer touch. Limoncello is both fresh and fragrant and is made by macerating lemon peels in alcohol. What comes out of it is a spiked, highly-concentrated, citrus-flavored syrup. You have all that intense lemon flavor without the tartness. It’s candy in a bottle and what it does to this salmon dish is squisito!
The sweet citrus taste of the liqueur makes the delicate limoncello salmon burst with flavor. Without overdoing it, the full-flavored tones of the salmon are softened by the velvety emulsion of the limoncello. It is delicate and irresistible combining the scent of lemon and choice aromatics with the goodness of this delicious fish.
- 1 lemon, thinly sliced
- 3 tablespoons olive oil
- 1½ teaspoons minced garlic
- 1½ teaspoons minced onion
- salt and ground black pepper to taste
- 1 filet salmon
Limoncello Reduction Sauce
- 2 lemons
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup limoncello
- 1 tablespoon cornstarch
- Lightly oil the grate of your grill. Arrange lemon slices on the grate so they overlap slightly and form a shape slightly larger than your trout fillet.
- Preheat grill over medium heat.
- Heat olive oil in a small skillet over medium-high heat. Add the garlic and onion and sauté until the garlic browns slightly, 2 to 3 minutes, season with salt and pepper.
- Gently lay the fillet onto the lemons with the skin side down. Brush the garlic mixture over the top of the fish.
- Cook until the fish flesh flakes easily with a fork, about 10 minutes.
- Meanwhile, prepare the limoncello reduction sauce. Zest one of the lemons, then juice them both.
- Pour the lemon juice into a small saucepan and add the sugar, water and half the limoncello. Heat over medium heat until the sugar is dissolved and the mixture begins to bubble.
- In a small bowl, whisk together the limoncello and cornstarch. Slowly add the cornstarch to the pan, stirring constantly, until the sauce is thickened.
- Serve with roasted potatoes and grilled asparagus for a complete meal.