Grilled Salmon with Chimichurri Sauce - alive magazine
This recipe is all about the sauce. Chimichurri is a piquant Argentinean sauce made with dried oregano and fresh herbs mixed with oil and vinegar.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Immersion blender
- Chef's knife
- Cutting board
- Grill
- Skillet
- Spatula
- Parchment paper
- Cast iron dutch oven
- Spoon
- Plate
Ingredients
- 1/3 cup (80 mL) dried oregano leaves
- 1 Tbsp (15 mL) crushed red pepper flakes
- 2 cups (500 mL) chopped parsley or cilantro
- 4 garlic cloves, minced
- 2 anchovies, minced (optional)
- 1/2 tsp (2 mL) sea salt
- 1/2 cup (125 mL) extra-virgin olive oil
- 1 to 2 tsp (5 to 10 mL) red wine vinegar
- 4 - 5 oz (140 g) salmon fillets
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