Chimichurri is a zippy dipping sauce eaten in the land of grilled meats, Argentina. Many credit the origin of this sauce to the Argentinean cowboys, gauchos, who used dried herbs to make the sauce. Chimichurri can be green, or red, and it may be served with different types of meat. The ingredients may vary depending on the cooks palate, but the basic ingredients for green chimichurri tend to be: parsley, garlic, red pepper flakes, red wine vinegar, oregano, onion, salt, and olive oil. Delicious!
Wanting to use up the leaves on my basil plant before it kicked the bucket –an event easily foreseeable since I don’t have a green thumb, I wondered how basil chimichurri would taste over salmon. Well, no need to wonder any longer. It was fantastically yummy! It’s probably just as flavorful on cod, tilapia, or tuna. Try it.
Prep Time: 15 minutes
Total Time: 2.5 hours
Four 6 oz. Salmon filets
1 cup basil, lightly packed
1 large tooth garlic, (1-inch circumference)
1/3 teaspoon red pepper flakes
¼ teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
1) Place the garlic and the pepper flakes in a food processor and process until the garlic minced. Add the basil and process 10 seconds. Next, add the oil, salt (scant ¼ teaspoon) and pepper, and process a few seconds. Transfer the sauce to a small bowl and refrigerate at least an hour.
2) Smear a small amount of sauce onto both sides of the salmon filets and place them on a plate. or in a quart-size baggie. Let them marinate in the refrigerator at least 1 hour.
3) Pre-heat the grill on high for 10 minutes, and then brush the grill with oil. Place the salmon skin side down on the grill, and cook approximately 3 minutes. Flip the fish and continue cooking until it reaches an internal temperature of 145°, approximately 2 more minutes.
To Serve: Accompany the salmon with a side of rice and spoon the remaining basil chimichurri over the fish.
Read more about the etymology and origin of chimichurri check out this blog link.
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