Chimichurri is a bright, spicy, herby sauce served across Argentina. It is a perfect foil for the buttery salmon. Even tho it sound exotic, it takes only moments to prepare in a food processor. This dish might just be the ticket if you are staying home to celebrate NYE tonight!!
(serves 4)
Chimichurri Sauce:
2 cups flat-leaf parsley
5 cloves of garlic
3 T. freshly* squeezed lemon juice
1 T. fresh oregano or 1 t. dried
1/2 t. crushed red pepper (optional or to taste*)
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
1/2 cup EVOO
Salmon:
Cooking spray (I used coconut oil cooking spray*)
4 (6 oz.) salmon fillets, skin on
2 t. EVOO
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
To prepare the sauce: Puree first 7 ingredients in a food processor. With the motor running, drizzle in the oil. Scrape down the sides, then process again until well combined.
To prepare the salmon: Preheat oven to 425. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray. Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with S&P. Roast until it flakes easily with a fork in the thickest part, 8-10 mins. per inch of thickness. To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 T. of the sauce each. Round off your feast with garlic mashed potatoes and steamed broccoli.
"Your peace is more important than driving yourself crazy trying to understand why something happened the way it did. Let it go."
Have a fun and safe New Year's Eve!!
Love,
Machete Milletti
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