Grilled Salmon with Avocado Chimichurri
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Category
Main Dish
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Cusine
Argentine
What do you need?
How to make?
Ingredients
4 skinless salmon fillets
1 Tbsp olive oil
Salt and freshly ground black pepper
1 tsp ground cumin
1 small avocado
1/4 cup finely minced fresh parsley
2 Tbsp finely minced fresh cilantro
1 tsp dried oregano
1 1/2 tsp minced garlic
1 1/2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
2 Tbsp minced red onion
3 Tbsp extra virgin olive oil*
2 Tbsp water
1/8 tsp red pepper flakes
Directions
Preheat a gas grill to 425 degrees. Brush both sides of salmon with the 1 Tbsp olive oil. Season both sides of salmon with salt, pepper and the cumin. Brush grill grates with oil, place salmon on grill and grill about 3 minutes per side, or to desired doneness. Serve salmon immediately topped with avocado chimichurri.
In a small mixing bowl toss together all chimichurri ingredients while seasoning with salt and pepper to taste. *You can replace the 2 Tbsp water with 2 more Tbsp evoo if desired. I made this twice and liked that the water version wasn't so heavy. I just felt there was already enough fat and richness from the avocado and salmon that it didn't need more oil. Normally I would not add water to chimichurri. .
