There are a number of great reasons why we eat salmon so often. Besides being a healthy and delicious source of protein, the brand we purchase is sustainably harvested, and there are an endless number of ways to prepare this member of the trout family.
Today’s salmon recipe features chimichurri sauce and is served with a side of tomato, corn, and avocado salad. Chimichurri verde is an uncooked green sauce used as a condiment for grilled salmon. It is widely used in Latin American cuisine. This version is an herby mix of fresh cilantro, parsley, and oregano with garlic, vinegar, olive oil, salt, pepper, and red pepper flakes added in. It is refreshing and herbal with a lingering pungency from the garlic and a hint of spiciness from the red pepper. The side of Summer Salad perfectly rounds out the meal.
Salmon with Chimichurri & Summer Salad (adapted from howsweeteats.com) Total Time Required: 1 hour, Prep Time: 45 minutes, Cook Time: 15 minutes, Yield: 4 servings
Ingredients:
Chimichurri:
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- kosher salt and pepper
- 1/4 teaspoon crushed red pepper flakes
Summer Salad:
- 3 ears of corn, cut from the cob
- 1-1/2 cups cherry tomatoes, sliced
- 1 avocado, cubed
- 1/4 cup fresh cilantro
- kosher salt and pepper
- a squeeze of fresh lime
Salmon:
- 2 pounds salmon filet
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- kosher salt and pepper
- pinch crushed red pepper flakes
Directions:
Start with the chimichurri. Combine the parsley, cilantro, oregano, and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more.
With the processor going, stream in the olive oil and mix until just combined. Stir in a big pinch of salt and pepper and a small pinch of red pepper flakes. Taste and season additionally if needed. The chimichurri can be made ahead of time. Refrigerate it until needed.
Make the tomato salad right before preparing the salmon. Preheat the grill to medium-high. Sprinkle salt and pepper on the corn cobs. Grill the corn for 7 minutes, turning it 2 or 3 times, until the kernels begin to brown.
Slice the kernels off the cob and place them in a large bowl.
Stir the tomatoes and cilantro into the corn with a big pinch of salt and pepper. Squeeze in some fresh lime juice. (Add the avocado into the salad right before serving.)
Preheat the grill to medium-high. Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder, and red pepper flakes.
Sprinkle the spice mixture all over the salmon.
Place the salmon on the grill. Close the lid and cook it for 6 to 8 minutes, until it is opaque and pink. Remove the salmon and let it sit for 5 minutes.
While the salmon is resting, add the avocado to the corn salad.
Serve the salmon with the salad and the chimichurri sauce.
I love the freshness of Summer meals! ~Linda
Salmon with Chimichurri & Summer Salad (adapted from howsweeteats.com) Total Time Required: 1 hour, Prep Time: 45 minutes, Cook Time: 15 minutes, Yield: 4 servings
Ingredients:
Chimichurri:
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- kosher salt and pepper
- 1/4 teaspoon crushed red pepper flakes
Summer Salad:
- 3 ears of corn, cut from the cob
- 1-1/2 cups cherry tomatoes, sliced
- 1 avocado, cubed
- 1/4 cup fresh cilantro
- kosher salt and pepper
- a squeeze of fresh lime
Salmon:
- 2 pounds salmon filet
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- kosher salt and pepper
- pinch crushed red pepper flakes
Directions:
Start with the chimichurri. Combine the parsley, cilantro, oregano, and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in a big pinch of salt and pepper and a small pinch of red pepper flakes. Taste and season additionally if needed. The chimichurri can be made ahead of time. Refrigerate it until needed.
Make the tomato salad right before preparing the salmon. Preheat the grill to medium-high. Sprinkle salt and pepper on the corn cobs. Grill the corn for 7 minutes, turning it 2 or 3 times, until the kernels begin to brown. Slice the kernels off the cob and place them in a large bowl. Stir the tomatoes and cilantro into the corn with a big pinch of salt and pepper. Squeeze in some fresh lime juice. (Add the avocado into the salad right before serving.)
Preheat the grill to medium-high. Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder, and red pepper flakes. Sprinkle the spice mixture all over the salmon. Place the salmon on the grill. Close the lid and cook it for 6 to 8 minutes, until it is opaque and pink. Remove the salmon and let it sit for 5 minutes.
While the salmon is resting, add the avocado to the corn salad. Serve the salmon with the salad and the chimichurri sauce.