Sunday, July 3, 2011
Chimichurri Salmon and Aspargus
Salmon for dinner? Just because. Argentine Chimichurri Sauce recipes are mostly associated with meats in its origins, but you can use it with other entree choices. Its ingredients give it a flavor like no other.
Argentine Chimichurri Sauce
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Combine all the ingredients in the food processor, blend until smooth; add olive oil and blend in separate container. Let sit for an hour, or refrigerate and bring to room temp for use. I marinated the salmon for an hour, then pan sauteed salmon in a drop or two of the oil. Turn off heat, top with this Argentine Chimichurri sauce, and cover with lid. Let sit for five or ten minutes, and serve.
Sam @ My Carolina Kitchen recently posted Easter Side Dishes and so many of the great asparagus photos had me drooling! So I decided to do a Lemon Pepper Onion Glazed Asparagus. A great side to the salmon. Thanks Sam!