Red Meat Allergy Friendly Grilled Salmon with Chimichurri

Total time37 min

Prep time15 min

Cook time12 min

Red Meat Allergy Friendly Grilled Salmon with Chimichurri

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on
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2 tbsp extra-virgin olive oil
½ tsp kosher salt
¼ tsp black pepper

For the chimichurri

1 cup fresh flat-leaf parsley leaves, tightly packed
½ cup fresh cilantro leaves, tightly packed
3 cloves garlic, minced
¼ cup extra-virgin olive oil
2 tbsp red wine vinegar
¼ tsp red pepper flakes
¼ tsp kosher salt

For serving

lemon wedges, for serving (optional)

Instructions

1
Make the chimichurri: finely chop the parsley and cilantro by hand or pulse briefly in a food processor until roughly chopped — the sauce should have texture, not be a smooth purée. Transfer to a small bowl and stir in the garlic, olive oil, red wine vinegar, red pepper flakes, and salt until combined. Set aside to rest for at least 10 minutes so the flavors meld.
2
Pat the salmon fillets dry with paper towels. Brush both sides with the 2 tbsp olive oil and season evenly with the salt and pepper.

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