Salmoriglio alla siciliana, the green sauce for meat and fish

Salmoriglio is a sauce of the Sicilian culinary tradition perfect for seasoning meat or fish dishes: here is the recipe!

Today we offer you a quick and easy recipe that takes us directly to Sicily. In fact, salmoriglio is a Sicilian sauce also known by the terms salamarigghiu or sammurigghiu , mainly used to flavor main courses of grilled meat or fish.

According to tradition, this sauce is prepared with minced garlic, parsley, oregano, green pepper and lemon juice and is used not only in Sicily but also in Calabria . If you are going to use this sauce to season fish , it is preferable to make it with parsley , as we did . To season the meat, however, you can add other aromatic herbs such as basil or rosemary.

Be careful not to overly chop the aromatic herbs to prevent them from oxidizing. Here are all the steps of the salmoriglio recipe!

How to make salmoriglio

1. First, rinse the parsley and dry it.
2. Put the oil in a large bowl, add the filtered lemon juice a little at a time and a spoonful of hot water.
3. Peel the garlic clove and mince it finely (or crush it with the appropriate tool).
4. Mix with the help of a whisk then add the chopped parsley, pepper, chopped green pepper, salt and oregano. Pour the sauce thus obtained into a clean glass jar .

Alternatively you can prepare parsley pesto .

storage

This sauce can be kept in the refrigerator for a maximum of 3-4 days in a glass jar. Before putting it back in the fridge, we recommend covering the sauce completely with EVO oil and not letting too much time pass before consuming it as it risks turning sour. You can also portion the sauce and leave it to freeze in the freezer and remove if necessary (why not put some in the molds to make ice cubes?)