Seafood Sustains Alaska
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This recipe is sponsored by Catch 49.
With every Catch 49 purchase, you: bring home wild, fresh Alaskan seafood; Support small-boat Alaskan fishermen and their families; Develop and support Alaska’s local economy; Contribute to the ongoing sustainability of Alaska’s fisheries.
Ingredients
Grilled Salmon
- 2 - 8 oz salmon portions
- 1 teaspoon olive oil
- 1 teaspoons kosher salt
- 1 teaspoon black pepper, freshly cracked
Chimichurri for Salmon
- 1 cup flat leaf parsley, roughly chopped
- 2 tablespoons shallot, diced
- 2 tablespoons fresh oregano, chopped
- 1 med. garlic clove, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon lime juice
- ½ cup mild olive oil
- ½ teaspoon kosher salt (or more to taste)
Preparation
To make the grilled salmon:
Heat your grill (making sure the grates are brushed clean) to medium-high heat, a minimum of 450 degrees.
Lightly oil each salmon filet with ½ tsp of olive oil. Season with ½ tsp kosher salt and ½ tsp of black pepper.
When the grill is hot, place the salmon on the grill meat side down for 4 minutes then carefully rotate the salmon 45 degrees (do not flip yet). Allow it to cook for an additional 3 minutes. This will create beautiful grill marks. Flip the salmon and cook for an additional 3-5 minutes. Remove from the grill and place on a plate or platter (if using).
Top each salmon filet with about 2 tablespoons of Chimichurri Sauce for Salmon.
Using a food processor (you can also use a regular or immersion blender) place parsley, oregano, shallots and garlic into the processor body. Using the pulse setting, repeatedly pulse for 2-3 seconds (3-4 times, scraping after each pulse) until the herbs, shallots and garlic have broken down into very small pieces.
At this point, add the lime juice, red wine vinegar and oil to the herb mixture. Pulse for 3-4 seconds (a couple of times) until you have a loose paste, something resembling a very wet pesto. Add additional salt, if needed.
Serve Chimichurri on Simple Grilled Salmon Filets.
Store any unused chimichurri in the refrigerator for up to 5 days for maximum flavor/color. The sauce is best served fresh so freezing is not recommended.
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