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!