One of my most vivid memories of Palermo is its famous dressing, Salmoriglio, probably because it is so easy to recreate, especially during late Spring when the patch of oregano is at its peak. When I first tried this in a restaurant Palermo, it came drizzled over a thinly cut fillet of pesce spada, or swordfish, along with contorni, a platter of simply grilled vegetables. According to Marisa Raniolo Wilkins, in her cookbook, Sicilian Seafood Cooking, the name comes from its three main ingredients – salt (sale), lemon (limone), and oregano (origano).
Salmoriglio (or Salmorigano) Dressing.
- 4 tablespoons fresh oregano leaves
- 1 scant tablespoons sea salt flakes
- 2 tablespoons lemon juice
- 8 tablespoons EV olive oil
- black pepper
Pound the oregano leaves with the salt in a mortar and pestle. When it forms a paste, add the lemon juice, then the oil and grind in some black pepper. Store in a jar and see how many ways you can use it over a week. As a cold sauce, it is best applied to hot food and then smell all the elements of the ingredients come alive.
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This looks wonderful! I imagine it’s good on just about everything!
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It is Mimi, on fried tomatoes for breakfast too.
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Oh, YUM! I was eyeing off my oregano yesterday and wondering what I could do with it. This sounds perfect to replace the parsley and lemon dressing on roasted cauliflower. I found the parsley too strong. Wonderful.
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You’ve refreshed some long forgotten memories of dinners on the island. Now that I know how to make the dressing, those memories will stay fresh. Thanks for sharing,
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I hope I can take you back to Sicily with a little sauce like this. Thanks.
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Beautiful fresh flavours, time to trim the oregano, thanks
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Elegant simplicity!
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So yummy! I’ve just planted oregano here and can’t wait until it grows big enough in spring so I can harvest bunches. I’ve also had this sort of sauce in Sicily over fish made with fennel fronds instead of oregano. Both are wonderful.
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Have not been south of Roma yet but I guess I could still try this!
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One things the garden at TA grows well by neglect is oregano. There’s always the other ingredients to hand. I can just imagine the flavours over barbequed seafood.
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hmmmm,yes,very tasty .Hope the packing is going well . Big move,my friend .
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The packing is in planning stages… my current focus is internet connection… sigh.
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I had this on a steak at a restaurant here called La Casa. It was wonderful! It really lifted the rich meat.
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Mouthwatering pictures and a lovely sauce…just need fresh oregano …I’m going to grow it next year…
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It grows like a weed and then dries so well- can’t live without it.
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My oregano is taking over one of the raised beds, I cannot keep up the supply. This fresh sauce is a wonderful idea.
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