Description
The authentic recipe uses parsley but you can try your favorite combination of herbs. Mint, cilantro, and basil are the most loved condiments for a chimichurri sauce.
Ingredients
For the Chimichurri Sauce:
-
2 cups parsley leaf
-
5 garlic cloves
-
½ teaspoon salt
-
1 tbsp fresh oregano
-
½ tsp red pepper
-
½ cup extra virgin olive oil
-
3 tbsp lemon juice
For the Salmon:
-
4-6 ounce salmon filets
-
¼ tsp salt
-
¼ tsp ground pepper
-
2 tsp extra virgin olive oil
Instructions
For the Salmon:
Step 1 – Preheat the Oven:
-
Preheat the oven to 425 degrees Fahrenheit.
-
Cover the baking sheet with parchment paper or foil and apply cooking spray.
Step 2 – Prepare the Salmon:
-
Place salmon on the baking sheet with its skin side facing down.
-
Sprinkle salt and pepper to taste, and rub all pieces with olive oil.
-
Roast one-inch thick pieces for 8-10 minutes or till they easily flake with a fork.
-
Take an additional 2-3 minutes to cook the salmon further so that its edges are crispy.
-
Once baked, slide a spatula underneath the pieces. Separate each piece from the skin and keep it on a plate.
Step 3 – Serve Salmon With Chimichurri:
-
After baking, let the fish rest for 5 minutes.
-
Place salmon pieces on the plate. Pour chimichurri sauce on the fish as per taste and preferences and serve.
For the Chimichurri Sauce:
Step 1 – Prepare Chimichurri Sauce
-
Add parsley, garlic, oregano, and red pepper in a food processor. Pulse the processor to puree all ingredients properly.
-
Add lemon juice, salt, and olive oil and stir to uniformly distribute.
-
Put the scraps aside and process all ingredients until well combined.
Notes
Store the chimichurri sauce in the refrigerator for 2 weeks to a month. Take it out 15 minutes before serving every time you use it.