Grilled salmon with caper chimichurri
3
Points®
Temps total: 1 h 3 min • Préparation: 20 min • Cuisson: 13 min • Portions: 4 • Difficulté: Facile
Salmon is a wonderfully versatile ingredient. It stays nice and moist on the grill, and is fabulous with a caper-based chimichurri sauce.
Ingrédients
Fresh parsley
½ cup(s)
Fresh oregano
2 tbsp(s)
Shallots
½ small, chopped
Capers
1½ tbsp(s), rinsed and drained
Red wine vinegar
1 tbsp(s)
Water
1 tbsp(s)
Garlic
1 clove(s), large, chopped
Crushed red pepper flakes
¼ tsp(s)
Uncooked farmed salmon fillet with or without skin
1 pound(s), but with skin recommended (center-cut)
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Olive oil
8 tsp(s)
Instructions
1
Put parsley, oregano, shallot, capers, vinegar, water, garlic and red pepper flakes in bowl of a food processor; process until smooth. With motor running, drizzle in 2 Tbsp oil. Transfer chimichurri to a bowl; let sit at least 30 minutes (or make ahead and refrigerate for up to one week).
2
Meanwhile, bring salmon to room temperature for 15 to 30 minutes; brush with remaining 2 tsp oil and then sprinkle with salt and pepper.
3
Heat a grill or grill pan to medium-high heat (should be hot but not smoking).
4
Place salmon, skin-side down, on prepared grill pan or skin-side up, on a grill grate. Reduce heat to medium and cook, without flipping, until fish releases easily from pan or grate, about 6 to 7 minutes. Carefully flip fish and cook until fish flakes easily with a fork, about 5 to 6 minutes. (If using a gas grill, cover salmon during cooking.)
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