Barbecue salmon with chimichurri sauce
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Time to make:
35 mins (Hands-on time: 20 mins, Cooking time: 15 mins)
$7.35 per serve
(at time of publication)
Full ingredients list:
1 cup flat-leaf parsley leaves
1 cup coriander leaves
1/4 cup oregano leaves
2 teaspoons thyme leaves
2 tablespoons Mazzetti Balsamic Vinegar
pinch chilli flakes
1/4 cup garlic oil
1.2kg piece (side) boneless, skinless salmon fillet
8 eschalots, thinly sliced into rings
400g baby heirloom tomatoes (or tomato medley or mixed baby tomatoes)
basil leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Place parsley, coriander, 2 tablespoons of the oregano, thyme, balsamic vinegar, chilli, 2 tablespoons of the garlic oil and 1 tablespoon water in a food processor; blend until smooth. Transfer chimichurri sauce to a small bowl; set aside.
Step 2 Heat remaining oil in a grill pan set over medium-high heat. Grill salmon fillet for 7–8 minutes per side, or until cooked to your liking.
Step 3 Meanwhile, add eschalot to pan; cook for 2–3 minutes. Add tomatoes and cook for 5 minutes, or until tomato skins start to split and onions lightly caramelise. Transfer salmon fillet to a serving platter and top with remaining oregano, and eschalot and tomatoes; garnish with basil.
Step 4 Serve barbecue salmon with a side of chimichurri sauce.
Cooking time may vary, as it depends on the thickness of the salmon fillet.
You can cook the salmon in a preheated 150°C oven. Place salmon fillet in a large baking tray (lined with baking paper) for about 20 minutes, or until cooked to your liking.
About this recipe
First published: December 2013