This recipe is all about the sauce. Chimichurri is a piquant Argentinean sauce made with dried oregano and fresh herbs mixed with oil and vinegar. This makes a big batch—enough to splash over salmon plus extra for another meal. Great as a marinade or sauce for beef or chicken too, or drizzle it over eggs or fresh vegetables.
1/3 cup (80 mL) dried oregano leaves
1 Tbsp (15 mL) crushed red pepper flakes
2 cups (500 mL) chopped parsley or cilantro
4 garlic cloves, minced
2 anchovies, minced (optional)
1/2 tsp (2 mL) sea salt
1/2 cup (125 mL) extra-virgin olive oil
1 to 2 tsp (5 to 10 mL) red wine vinegar
4 - 5 oz (140 g) salmon fillets
For sauce, in bowl mix oregano and pepper flakes with 1 cup (250 mL) warm water. Let stand until softened, 10 to 15 minutes. Add parsley or cilantro, garlic, anchovies (if using), and salt. Using hand blender, blitz to mix, then slowly mix in oil. Sauce can be made up to 2 days ahead or freeze for up to 1 month. Add vinegar just before serving. This will keep the flavour bright and fresh.
To cook salmon, grill or pan-fry over medium heat. Estimate about 7 minutes for every 1 in (2.5 cm) of thickness. Or wrap in parchment paper, then place in cast iron Dutch oven. Nestle in the side of the ashy coals. This may take 10 to 15 minutes longer to cook, depending on size of fish and temperature of coals. Place cooked fish on plates. Generously spoon chimichurri sauce overtop.
Double duty: Use leftover salmon and sauce to make breakfast tacos. Cradle scrambled eggs in warm corn tortillas with salmon, avocado slices, and more chimi!
Serves 4 for dinner (with leftover sauce).
Each serving contains: 284 calories; 30 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 1 g total carbohydrates (0 g sugars, 0 g fibre); 137 mg sodium
source: "Clever Camping Recipes", alive #380, June 2014
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