No. 65. Salmone Alla Genovese (salmon) Recipe

Salmone Alla Genovese is a classic Italian dish that originated in the coastal region of Liguria, where Genoa, the capital city, is located. This dish showcases the freshness and simplicity of Italian cuisine, with its emphasis on high-quality ingredients and traditional cooking methods. Salmone Alla Genovese is a delightful combination of delicate and flaky salmon, served with a rich and tangy Genoese sauce, made from a blend of aromatic herbs, garlic, olive oil, and Parmesan cheese.

The history of Salmone Alla Genovese dates back to the 16th century when Genoa was a prominent maritime city, known for its thriving fishing industry. The locals would catch fresh salmon from the Ligurian Sea and prepare it in a way that celebrated the natural flavors of the fish. Over time, the Genovese sauce became a signature accompaniment to the salmon, adding a burst of zesty and herbaceous flavors.

Fun fact: The number "65" in the name of the dish, No. 65, is often used in Italian culinary terminology to denote a recipe's order of appearance in a cookbook or menu. It doesn't have a specific significance but is simply a way to catalog and identify various dishes.

Now, let's dive into the recipe for Salmone Alla Genovese (No. 65):

Ingredients:
- 1 pound salmon fillets
- Genoese sauce (No. 5)
- 2 tablespoons butter
- 1 lemon

Note: You can find Genoese sauce (No. 5) at specialty Italian stores or make it from scratch using a combination of basil, parsley, garlic, olive oil, and Parmesan cheese.

Instructions:
1. Start by boiling the salmon fillets in salted water. This will help cook the fish evenly and ensure it stays moist and tender.
2. Once the salmon is cooked, remove it from the water and carefully peel off the skin. The skin should easily separate from the flesh, revealing the succulent and pink interior.
3. Transfer the boiled salmon to a serving platter or individual plates.
4. Prepare the Genoese sauce by following the recipe for Genoese sauce (No. 5) or using a pre-made sauce. Remember to reserve a spoonful of the water in which the salmon was boiled.
5. Spoon the Genoese sauce generously over the boiled salmon fillets. The sauce will add a burst of flavors and contribute to the overall richness of the dish.
6. In a small saucepan, melt the butter. Once it has fully melted, drizzle it over the salmon and Genoese sauce.
7. Squeeze fresh lemon juice over the top of the dish, to balance out the richness and add a bright acidity.
8. Serve the Salmone Alla Genovese immediately, while it is still warm. Accompany it with a side of steamed vegetables, a crisp salad, or a bed of fluffy rice or mashed potatoes.

Now that you have prepared Salmone Alla Genovese, you can savor the delicate and flavorful salmon, complemented by the vibrant and aromatic Genoese sauce. The combination of these elements creates a well-balanced dish that is sure to tantalize your taste buds.

Similar recipe dishes:
- Linguine al Pesto: Another popular dish from the Genoa region, Linguine al Pesto features pasta tossed with a fragrant Genovese sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
- Branzino alla Ligure: This is a variation of Salmone Alla Genovese that uses branzino, a mild and delicate Mediterranean fish, instead of salmon. The fish is cooked and served with the traditional Genoese sauce to create a delightful seafood dish.

So, whether you choose to enjoy Salmone Alla Genovese or explore the culinary wonders of other Ligurian recipes, you are sure to experience the true essence of Italian cuisine with its emphasis on simplicity, quality ingredients, and vibrant flavors.

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