Grilled salmon with chimichurri sauce
Grilled salmon with chimichurri sauce
·
40 minutes
·
Serves 8
·
Easy
Ingredient
•
Salmon 1 whole side, about 1kg, skin on
•
Olive oil
•
Shallots 2, finely chopped
•
Garlic 2 cloves, crushed
•
Red chilli 1, finely chopped
•
Coriander a large bunch, chopped
•
Parsley a small bunch, chopped
•
Oregano a handful of leaves, chopped
•
Red wine vinegar 4 tbsp
Recipe
1.
Lay the salmon on a board and cut into 8 equal
pieces. Rearrange the salmon into its original shape on an oiled, shallow
baking dish or tray it fits into easily, then brush with oil and season.
2.
Mix the rest of the ingredients together with 5
tbsp olive oil and season.
3. Grill the salmon for 8-10 minutes or until it feels just firm
to the touch. Spoon over the chimichurri while still hot and serve straight
from the dish.
Per
serving 301kcal | protein 25.9g | carbs 0.7g | fat 21.5g | sat fat 3.5g | fibre
0.4g | salt 0.2g
