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Fish & Seafood

Ric Orlando's Chimichurri True North Salmon with Argentinean Tomato Relish
Ingredients
4 True North Salmon Filets, 5-6 oz. each
1 fresh jalapeno, stems, ribs and seeds removed, diced (Chimichurri)
3 cloves garlic, peeled (Chimichurri)
1/2 small Spanish Onion, peeled and chopped (Chimichurri)
1 cup parsley, coarsely chopped (Chimichurri)
1 tsp. cumin (Chimichurri)
1 tsp. oregano, dry, crumbled (Chimichurri)
3 Tbsp. cilantro, about 3 sprigs cut end to end with stems (Chimichurri)
1 tsp. kosher salt (Chimichurri)
1 tsp. black pepper (Chimichurri)
1/4 cup lemon juice (Chimichurri)
1/3 cup Filippo Berio White Wine Vinegar (Chimichurri)
1 1/2 cup Filippo Berio Extra Light Olive Oil (Chimichurri)
2 medium tomatoes, neatly diced (Tomato Relish)
1 small red onion, peeled and neatly diced (Tomato Relish)
3-4 Tbsp. Mount Olive Banana Pepper Rings, roughly chopped (Tomato Relish)
1/4 cup chopped parsley (Tomato Relish)
1/4 cup chimichurri (Tomato Relish)
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Ric Orlando's Chimichurri True North Salmon with Argentinean Tomato Relish

Ric Orlando's Chimichurri True North Salmon with Argentinean Tomato Relish

Ric Orlando's Chimichurri True North Salmon with Argentinean Tomato Relish
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:6 minutes
directions
Prepare Chimichurri Marinade and Sauce:
1. Place veggies, herbs and spices in a food processor and pulse to grind to a pesto-like consistency.
2. Add lemon juice, vinegar and oil and whirl to combine evenly.
3. Reserve 2 oz. for marinating and basting the salmon and 2 oz. for the tomato relish. Put remainder in a bowl to serve on the side.
Mix the Tomato Relish:
1. Mix all relish ingredients and leave at room temperature.
Grill the Salmon:
1. Preheat grill to medium high heat.
2. Brush the salmon with the chimichurri and allow to marinate a few minutes.
3. Cook salmon face side down at the hottest heat source for about two minutes or until lightly caramelized.
4. Using tongs, carefully turn over and move to a cooler spot on the grill. Allow to finish cooking gently, until firm, about 2 more minutes.
5. Plate the salmon, garnished with the tomato relish. Serve the remaining chimichurri on the side.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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