Chimichurri is a vibrant green sauce made from fresh parsley and other herbs. This sauce not only tastes great but is also packed with vitamins and antioxidants from the fresh herbs. It is originally from Argentina and commonly served with grilled meat like flank or skirt steak which is delicious but I also love it with grilled salmon. The Copper River Salmon is available now so I bought a beautiful filet to grill and made my version of chimichurri sauce to serve with it. The sauce can be made by putting all the ingredients in a food processor, or roughly chopping everything for a chunkier sauce. It is great both ways. This time I used the food processor. When using this sauce with beef you can use half to marinate and reserve the other half for serving.
Chimichurri Sauce
1 cup fresh Italian parsley
1 cup fresh cilantro
1 cup olive oil
3 Tablespoons fresh lemon juice
5 garlic cloves
1 Tablespoon cumin
2 teaspoons sea salt
1 teaspoon crushed red pepper flakes
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| Combine ingredients in a food processor and blend well |
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| Store sauce in an airtight container for up to 3 days |
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| Cut a 2lb. wild salmon filet into 6-8 pieces and sprinkle with sea salt |
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| Grill skin side down over medium-high heat for 4-5 minutes |
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Slide spatula in between skin and filet and flip
Discard skin with tongs and cook for an additional 4 minutes or until desired doneness |
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| Serve with Chimichurri and enjoy! |
It is fantastic! Thanks, Em, for the idea!
ReplyDeleteEmily,
ReplyDeleteThis meal is fantastic. I have always been a huge fan of the Copper River Salmon, but the addition of the Chimichurri is amazing. I just enjoyed this dish and it is out of this world. I am so glad I had some leftovers to warm up the next day. BTW- great photos, I am now craving this dish again.
I bought the herbs
ReplyDeleteafter reading this
post yesterday. I
have salmon in the
freezer and hope to
make this over the
weekend!
xx Suzanne