Chimichurri salmon recipe

Chimichurri salmon is an easy but impressive dish that is packed with flavour. Chimichurri is an Argentinian sauce that is often paired with meats, especially steak. It is full of fresh and fragrant flavour with a kick of spice, and we think it works really well with salmon. This super sauce requires no cooking at all, so is really quick and easy to prepare. You could make the sauce in advance, then all you have to do is simply cook the salmon before serving. It is the perfect way to add flavour and colour to your dishes, with minimal effort required. Chimichurri salmon is a great weeknight dinner, try serving it with rice or potatoes and some green vegetables, or flake the salmon through a salad for a lighter mid week meal. Salmon is an excellent source of protein and omega 3 fatty acids, helping to boost brain function and improve your memory. Pairing this healthy fish with a punchy sauce is the perfect way to make healthy eating tasty and interesting. You could make extra chimichurri sauce and keep the rest to add flavour to rice salads or plain meat dishes. Give your salmon supper some Argentinian flair with this vibrant chimichurri salmon recipe.

Ingredients

• 4 salmon fillets

For the chimichurri

• half bunch of parsley
• half bunch of coriander
• 1 red chilli
• thumb sized piece of ginger
• 1 clove garlic
• 50 ml olive oil
• 1tsp honey

Method

1. To make the chimichurri sauce, blend all the ingredients in a food processor until well combined but keeping some texture. You can add the olive oil gradually to get your preferred consistency, if you like.
2. Cook the salmon in a hot pan for a few minutes on each side, until firm but a little pink in the middle. This should take around ten minutes.
3. Serve the salmon with the sauce, either on the side or poured on top.