Salmon with Ginger Kombucha and Lemon Ginger Gremolata

Fresh salmon is marinated in ginger kombucha and topped with a refreshing gremolata.

Serves: 4Prep: 30 minutesCook: 10 minutesTotal: 40 minutes

Serves: 4

Ingredients

  • 1 pound fresh salmon
  • 1 cup ginger kombucha
  • 1/2 teaspoon plus ⅛ tsp. sea salt, divided
  • 1/4 teaspoon freshly cracked black pepper, divided
  • 4 tablespoons Smple Truth Organic™ Italian Extra Virgin Olive Oil, divided
  • 1/2 cup fresh parsley, finely chopped
  • 1 tablespoon fresh ginger root, finely chopped
  • 1 tablespoon lemon peel, freshly zested
  • 1 tablespoon shallot, finely chopped
  • 1 tablespoon freshly squeezed lemon juice

Directions

  • Place salmon in a 9” pie plate. Pour kombucha over salmon, then season with ½ teaspoon salt and ⅛ teaspoon pepper. Let sit at room temperature for 30 minutes.
  • In a large skillet over medium-high heat, place 2 tablespoons olive oil; add salmon. Cook salmon 5 minutes; turn over and continue cooking on second side until fish just flakes with a fork, 5-7 minutes. Remove from heat; keep warm.
  • Meanwhile, to make the gremolata stir together parsley, ginger root, lemon zest, shallot, 2 tablespoons olive oil, lemon juice, ⅛ teaspoon sea salt and ⅛ teaspoon black pepper in a small bowl. Mix well. Spoon gremolata on top of each serving of fish. Refrigerate leftovers.

Recipe Information

Serves: 4

Ingredients

  • 1 pound fresh salmon
  • 1 cup ginger kombucha
  • 1/2 teaspoon plus ⅛ tsp. sea salt, divided
  • 1/4 teaspoon freshly cracked black pepper, divided
  • 4 tablespoons Smple Truth Organic™ Italian Extra Virgin Olive Oil, divided
  • 1/2 cup fresh parsley, finely chopped
  • 1 tablespoon fresh ginger root, finely chopped
  • 1 tablespoon lemon peel, freshly zested
  • 1 tablespoon shallot, finely chopped
  • 1 tablespoon freshly squeezed lemon juice

Directions

  • Place salmon in a 9” pie plate. Pour kombucha over salmon, then season with ½ teaspoon salt and ⅛ teaspoon pepper. Let sit at room temperature for 30 minutes.
  • In a large skillet over medium-high heat, place 2 tablespoons olive oil; add salmon. Cook salmon 5 minutes; turn over and continue cooking on second side until fish just flakes with a fork, 5-7 minutes. Remove from heat; keep warm.
  • Meanwhile, to make the gremolata stir together parsley, ginger root, lemon zest, shallot, 2 tablespoons olive oil, lemon juice, ⅛ teaspoon sea salt and ⅛ teaspoon black pepper in a small bowl. Mix well. Spoon gremolata on top of each serving of fish. Refrigerate leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat21g
Saturated Fat3g
Cholesterol60mg
Sodium210mg
Total Carbohydrate4g
Dietary Fiber0g
Sugars2g
Protein23g