We don’t eat as much fish as I’d like. Michael is slowly warming up to the idea of fish, although he eats sushi which is a jump. Apparently raw fish is better than cooked! 😛
But since my parents always give me fish, it was time to make some. I’ve never made my own chimichurri before so I grabbed a recipe from epicurious.
First though, we make the salmon.
Now for the Chimichurri. Chimichurri is an Argentinian condiment, generally put on roast meat or sausages, but it’s really good on most things.
- 1 cup (packed) fresh Italian parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup (packed) fresh cilantro
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Top your salmon and serve! Put this sauce on anything else as well.
I think Chimichurri adds life to anything you add it to. I’m a firm believer that parsley should go on anything, and this just takes it to a whole nutha’ level.