A classic salmon fillet featuring a bright, fresh chimichurri sauce
Sharp, pesto-like chimichurri works well with bold flavors. The familiar flavor of fresh salmon pairs beautifully with it.
Chimichurri is originally from the regions of Argentina and Uruguay. It’s an uncooked sauce that is commonly paired with grilled meats. Its ingredients generally include parsley, garlic, and oregano. White vinegar, red pepper flakes, and lemon juice are common additions.
Salmon is my favorite fish to pair with this sauce. I usually purchase salmon at the grocery store if I don’t have any frozen fillets from the coho that swim in my state. However, fresh-caught rainbow and brook trout are close rivals. There’s nothing quite like tying on a fly, wading in a cold stream, and catching dinner for the night. Really, any kind of fresh, flavorful fish will be delicious when topped with this vibrant, aromatic sauce.
When making this sauce, I offer a friendly word of warning: it’s highly addictive. After you try chimichurri, you’ll soon be spreading it on steak, chicken, French bread, fresh vegetables, and just about anything else that’s edible.
John Motoviloff‘s cookbook, “Wild Rice Goose and Other Dishes of the Upper Midwest,” features this recipe.
Salmon with Chimichurri
- 1 lb salmon or trout steaks or fillets
- 1 tbsp olive oil
- ½ cup Italian parsley
- ½ cup cilantro
- ½ cup olive oil
- 2 cloves garlic minced
- ⅓ cup red wine vinegar
- ½ tsp cumin
- ½ tsp salt
- pinch sugar
- 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 fillets 5 minutes on each side
- Serve with roasted potatoes, fruit or green salad, and a chilled rosé wine