Grilled Salmon with Chimichurri Sauce

Make the Perfect Sauce for Grilled Meat or Seafood

Recipe by: Chef Mario Martinez

Chimichurri sauce is the famous accompaniment to the Argentine Churrasco steak served at an Asado; their version of the American Barbecue. It is a tangy and refreshing topping for any char-grilled or broiled item, whether it be meat or seafood.

For the Chimichurri Sauce:

1 cupRollin’ Oats organic extra virgin olive oil 
½ cupMinced fresh garlic 
1 Tbsp.Dried oregano leaves 
1 Tbsp.Kosher or sea salt 
1½ Tsp.Freshly-ground black pepper 
1½ Tsp.Red pepper flakes 
½ cupAged Spanish sherry vinegar (substitute a good red wine vinegar if necessary) 
2 bunchesCurly parsley*, each bunch rolled tightly on a cutting board and very thinly sliced including the tender stems (discard the coarse stems) and then chopped further 

Heat the olive oil in a saucepan set over medium heat to 180ºF.  Add the garlic, remove from heat, and allow the garlic to steep for 2-3 minutes. Mix in the oregano and allow the mixture to steep another 2-3 minutes. Transfer the olive oil/garlic/oregano infusion to a large mixing bowl, add all remaining ingredients, transfer to a large container with a tight-fitting lid and let stand at room temperature for 2 hours, shaking it occasionally. 

Refrigerate the Chimichurri sauce and allow to cure for at least 12 hours; mix well before using. Add more oil, vinegar and water as needed depending on the size of the parsley bunches and to adjust flavor profile/intensity. Grilled Salmon with Chimichurri Sauce

For the Grilled Salmon:

  • 8 Salmon fillets (8-10 oz. each; substitute Tuna or Swordfish steaks if desired)
  • ½ cup Coconut oil, melted
  • Kosher/Sea salt and freshly-ground black pepper, to taste

Brush the salmon fillets with coconut oil, season them with salty and pepper, and grill four inches above white coals (oil the grill to minimize sticking), until lightly browned on both sides (use a metal spatula to free-up the fillets before turning); firm to the touch but still moist. The moment the fish is ready, place on serving plates or a platter and top with the Chimichurri sauce.

Don’t want to grill the salmon? Rollin’ Oats Cafe has you covered! Make your own Chimichurri sauce and get prepared grilled salmon fillets at Rollin’ Oats Cafe to make it a quick dinner with a fresh twist. We even have roasted root vegetables available for you to add on the side!

Rollin’ Oats Organic Extra Virgin Olive Oil

Rollin' Oats Organic Extra Virgin Olive Oil

Rollin’ Oats Organic Extra Virgin Olive Oil is now available in two sizes, a smaller 250 ML bottle or the larger 750 ML bottle. Both are available for purchase at either Rollin’ Oats Market & Cafe location in St. Petersburg or Tampa, Florida or shop online.

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