I cannot believe that although I have suggested salmoriglio as a dressing many times I have never provided a recipe for this very simple, Sicilian dressing which is excellent with grilled food……. fish, meat and all types of grilled vegetables – and perfect for the hot weather. In the photo above there are zucchini, eggplants and pumpkin. Peppers and mushrooms are also very good.
This is the most common of the Sicilian dressings. Salmoriglio is made with salt (sale), lemon (limone), oregano (origano), hence sal + mo + riglio. It is also called salmorigano. In Sicilian, there are many variations to the spelling of the sauce — sammurigghiu, sarmurigghiu, sarmuriggiu.
The origins of salmoriglio are Greek and traditionally the cold dressing is poured over hot, grilled meat, fish or vegetables. The heat releases the aromas and stimulates the appetite. It is also a marinade, or a basting liquid for grilled meat or fish.
PROCESSES: Use a fork to whip the above ingredients together in a glass or narrow jug.
VARIATIONS: Add a little hot water to the dressing. Heat in a bain marie for about 5 minutes The heating of the sauce accentuates the fragrances of the ingredients.
I have seen a recipe where fresh oregano (4 tablespoons) is pounded with salt (1 tablespoon) in a mortar and pestle. Add 2 tablespoons of lemon juice, 8 of oil and some black pepper.
My family has always added ½ cup of parsley and 1 clove of mashed garlic.