Description
This Blackened Summer Salmon with Chimichurri recipe is a perfect dish for warm weather gatherings. The flavorful chimichurri sauce pairs beautifully with the grilled salmon, and the fresh summer salad adds a burst of color and freshness to the plate.
Ingredients
Units
Scale
Chimichurri:
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- kosher salt and pepper
- 1/4 teaspoon crushed red pepper flakes
Summer Salad:
- 3 ears of corn, cut from the cob
- 1 1/2 cups cherry tomatoes, sliced
- 1 avocado, cubed
- 1/4 cup fresh cilantro
- kosher salt and pepper
- a squeeze of fresh lime
Salmon:
- 2 pound salmon filet
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- kosher salt and pepper
- pinch crushed red pepper flakes
Instructions
- Chimichurri: Combine the parsley, cilantro, oregano, and garlic in a food processor. Add vinegar, pulse, then stream in the olive oil. Season with salt, pepper, and red pepper flakes.
- Summer Salad: Mix all ingredients except avocado. Add avocado before serving.
- Salmon: Preheat grill. Pat salmon dry, season with spice mixture, grill for 6-8 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
