Chimichurri True North Salmon on the Grill

Chimichurri is the marinade and dipping sauce popular all over South America, especially in Argentina. It has a little bit of Italian and a little bit of Spanish influence and makes any grilled fish flavorful and delicious. 

Recipe makes four servings.

INGREDIENTS

Chimichurri Ingredients

1 fresh jalapeno, stems, ribs and seeds removed, diced

3 cloves garlic, peeled

1/2 small spanish onion, peeled and roughly chopped

1 cup parsley, coarsely chopped

1 tsp cumin

1 tsp oregano, dry, crumbled

3 tbls cilantro, about 3 sprigs cut end to end with stems

1 tsp kosher salt

1 tsp black pepper

1/4 cup lemon juice

1/3 cup Filippo Berio White Wine Vinegar

1 1/2 cup Filippo Berio Extra Light Olive Oil

Tomato Salad Ingredients

2 medium tomatoes, medium diced neatly

1 small red onion, peeled and neatly diced

3-4 tbls Mount Olive banana pepper rings, roughly chopped

¼ cup chopped parsley

¼ cup chimichurri

Salmon

4 True North Salmon Filets, 5-6 oz each

PREPARATION INSTRUCTIONS

Prepare Chimichurri Marinade and Sauce

1. Place all veggies, herbs and spices in a food processor and pulse to grind to a pesto-like consistency.
2. Add the lemon juice, vinegar and oil and whirl to combine all ingredients evenly.
3. Reserve about 2 oz for marinating and basting the fish and 2 oz for the tomato salad. 
4. Put the remainder in an attractive bowl to serve on the side with the finished salmon.

Mix the tomato salad

1. Mix all salad ingredients and leave at room temperature while you prepare the salmon.

Grilling Salmon

1. Preheat your grill to medium high heat.
2. Brush the salmon with the chimichurri and allow to marinate a few minutes.
3. Cook salmon face side down at the hottest heat source for about two minutes or until lightly caramelized.
4. Using tongs, carefully turn over and move away from the hottest heat source to a cooler spot on the grill.
5. Allow to finish cooking gently, until firm, about two more minutes.
6. Plate the salmon, garnished with the tomato salad. Serve the remaining chimichurri on the side.