INGREDIENTS
- Grilled salmon portions or fillet wild Alaskan salmon portions or fillets
- 1/4 cup parsley
- 1/2 cup cilantro
- 5 garlic cloves
- 1/4 cup red onion or shallot
- 1/2 teaspoon cumin
- 1/2 teaspoon chili flake
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- salt and pepper to taste
- zest of a lemon
Originating from Argentina and Uruguay, there are a surprising number of stories that claim to be the real way chimichurri was invented. From an Irishman in Argentina craving Worcestershire sauce to varied pronunciations of “give me the curry”, to a “Basque-style herb sauce” and the Quechua term for a strong meat or fish sauce, the possibilities of chimichurri’s origin stories are endless.
Regardless of its official origin, there’s one thing for sure; chimichurri is an incredible addition to any salmon meal. This sauce blends incredible spices like cilantro, cumin, cloves, red onion, chili flakes into what is arguably one of the most flavorful ways to enjoy salmon.
Pride of Bristol Bay Chef Nicole has created her own specific version of chimichurri with lemon and cumin that makes this sauce a particularly delicious addition to our wild Alaskan salmon portions or fillets. Be sure to snag your own supply of wild sockeye in order to test this recipe out yourself!
INSTRUCTIONS
For the grilled salmon:
1) Season thawed salmon portion or fillet with salt, pepper and mustard powder
2) Oil both sides of the salmon
3) Grill skin down on medium high heat for 5 minutes then flip for another 3 minutes
For the chimichurri sauce:
1) In food processor add rough chopped red onion and garlic and pulse until medium to small dice
2) Add parsley, cilantro, cumin and chili flake, pulse until the the herbs are rough chopped
3) Add 1/4 cup of red wine vinegar
4) Turn the food processor on to low and slow
5) Add the olive oil in to the mixture
6) Turn off and scrape into desired dish
7) Zest of a lemon and salt and pepper to taste
8) Serve on top of salmon and enjoy!
Author Profile
Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.
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