Grilled Salmon with Chimichurri
A delicious and healthy dish featuring grilled salmon paired with a zesty chimichurri sauce.
Ingredients
For the Chimichurri
- 2 cloves garlic
- 1 count shallot
- 1 bunch curly parsley
- 1 bunch fresh cilantro
- 4 sprigs fresh dill
- 2 tablespoons lime juice
- 3 tablespoons vinegar
- 1/2 cup olive oil
- 1/2 count lime zested
- to taste Salt and freshly ground black pepper
- 1 teaspoon red pepper flakes (optional)
For the Salmon
- 8 (3 ounce) salmon fillets
- 2 teaspoons granulated garlic
- 1 teaspoon Italian seasoning
Instructions
Preparation of Chimichurri
- Add the garlic and shallot to a food processor and pulse 2 or 3 times.
- Next, add the herbs, lime juice, and vinegar. Blend until finely chopped.
- With the food processor running, slowly drizzle in the olive oil. Add lime zest, salt, and pepper to taste, and then blend until smooth.
- If you like a bit of spice, stir in the red pepper flakes and refrigerate until you are ready to serve.
Grilling the Salmon
- Prepare your outdoor grill for direct cooking over high heat (about 450 to 550 degrees F).
- Generously coat the flesh side of the salmon fillets with oil and season them with granulated garlic, Italian seasoning, salt, and pepper.
- Place the salmon on the grill, skin side down. Grill for about 6 to 8 minutes.
- Carefully turn the salmon over, close the lid, and cook until the fish flakes easily with a fork—this should take another 4 to 6 minutes.
- Once done, transfer the salmon to a platter to rest for 1 to 2 minutes. Slide the skin off the fillets and serve with chimichurri.
Notes
Make the chimichurri ahead of time for more flavor. It tastes even better after it sits in the fridge for a while. Use fresh herbs for the best taste. Ensure your grill is hot enough before adding the salmon to get nice grill marks.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 350mgFiber: 1g
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