Salmon with Chimichurri Sauce
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- For the salmon
- 600g salmon, cut into large cubes
- 3 cloves garlic, grated
- ½ tsp mixed herbs
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- ½ cup olive oil
- 2 tbsp lemon juice
- ½ cup chopped parsley
- ½ cup chopped cilantro
- 4 cloves garlic, finely chopped or grated
- 2 red chillies, sliced
- ¾ tsp dried oregano
- Salt and black pepper to taste
- 300g asparagus
- A fat pinch of salt and black pepper
- 1 tsp olive oil
- Place all the ingredients in a chopper/food processor and process till slightly fine.
- Alternatively, if you don't have a chopper, you can manually chop all the ingredients.
- Allow the sauce sit for 5-10 minutes to release all of the flavours into the oil before using.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours if needed.
- In a bowl, combine the salmon with the garlic, mixed herbs, salt and black pepper.
- Heat a pan with 1 tbsp of olive oil.
- Pan fry salmon till cooked. Remove from pan and place on a plate.
- Give the same pan a wipe with some paper towels and place 1 tsp of olive oil.
- Sear the asparagus and season with salt and pepper
Recipe by Maya Kitchenette at https://mayakitchenette.com/salmon-with-chimichurri-sauce/
3.5.3217