By John Motoviloff
Sharp, pesto-like chimichurri works well with bold flavors. It's a nice change from the more familiar ways of cooking salmon. A friendly word of warning: chimichurri is highly addictive. You'll soon be spreading it on steak, chicken, French bread, fresh vegetables, and just bout anything else that's edible. This recipe is featured in my cookbook, "Wild Rice Goose and Other Dishes of the Upper Midwest."
Ingredients
- 1 lb of salmon (or trout!) steaks or fillets
- 1 tbsp olive oil
Chimichurri
- 1/2 cup Italian parsley
- 1/2 cup cilantro
- 1/2 cup olive oil
- 2 minced cloves of garlic
- 1/3 cup red wine vinegar
- 1/2 tsp cumin
- 1/2 tsp salt
- Pinch of sugar
Directions
Place all ingredients for chimichurri in food processor and chop until a smooth paste is formed; let this stand for 30 minutes in the refrigerator. Preheat a gas grill or have coals ashed-over and ready to cook. Lightly coat each side of salmon pieces with olive oil, then cover with chimichurri. Cook 5 minutes on each side. Serve with roasted potatoes, fruit or green salad, and a chilled rosé wine.