I wanted to make a semi Latin flavored salmon but topping my fish with pico de gallo seemed played out and boring. I opted to make a cilantro chimichurri to cook it with instead. I've always loved traditional chimichurri but since I had no parsley I used the cilantro that I had on hand. That being said, feel free to replace the cilantro in this recipe with flat leaf parsley if you like. Also, this "sauce" is amazing on grilled steak, chicken, or any other type of meat.
Ingredients
Salmon Filet
For the chimichurri:
1/2 Bunch Washed Cilantro (stalks and all)
2 Dried Guajillo Chile Peppers, stem removed - these peppers are very mild I use everything except the stems (look for these in the Hispanic spice area of your local supermarket)
10 Cloves Garlic
1/4 Cup Olive Oil
The juice and zest of one lemon
1/2 Teaspoon Sea Salt
Directions
Lightly salt your salmon (optional)
Preheat oven to 400
In a blender, pulse chimichurri ingredients until smooth
Rinse salt from salmon and pat dry
Coat salmon on both sides with chimichurri and place in a baking dish
Make sure to reserve some sauce for garnish
Bake for 20 minutes give or take depending on your variables (fish thickness, oven, etc)
Remove from heat and aow to cool five minutes
Serve with spinach salad or your choice of side and garnish with remaining chimichurri.
Enjoy!
Ingredients
Salmon Filet
For the chimichurri:
1/2 Bunch Washed Cilantro (stalks and all)
2 Dried Guajillo Chile Peppers, stem removed - these peppers are very mild I use everything except the stems (look for these in the Hispanic spice area of your local supermarket)
10 Cloves Garlic
1/4 Cup Olive Oil
The juice and zest of one lemon
1/2 Teaspoon Sea Salt
Directions
Lightly salt your salmon (optional)
Preheat oven to 400
In a blender, pulse chimichurri ingredients until smooth
Rinse salt from salmon and pat dry
Coat salmon on both sides with chimichurri and place in a baking dish
Make sure to reserve some sauce for garnish
Bake for 20 minutes give or take depending on your variables (fish thickness, oven, etc)
Remove from heat and aow to cool five minutes
Serve with spinach salad or your choice of side and garnish with remaining chimichurri.
Enjoy!