Barbecued salmon with chimichurri sauce
Nutrition Info.(per serve)
1 cup chopped fresh flat-leaf parsley
1 cup fresh coriandercilantroX
1/4 cup fresh oregano
2 teaspoons thyme
2 tablespoons red wine vinegar
pinch chilli flakes
2 tablespoons garlic oil
1kg piece (side) skinless, boneless salmon fillet
8 shallots, thinly sliced in rings
400g baby heirloom tomatoes (or tomato medley or mixed baby tomatoes)
fresh basil, to garnish
Total fat 34g
Saturated fat 9g
Dietary fibre 2g
1 To make chimichurri sauce, in a food processor, place parsley, coriander, 2 tablespoons of the oregano, thyme, vinegar, chilli flakes, 2 tablespoons of the garlic oil and 1 tablespoon water. Blend until smooth. Transfer sauce to a small bowl. Set aside.
2 Lightly spray a grill pan set over a medium-high heat with oil. Grill each salmon fillet side for 7-8 minutes or until cooked to your liking.
3 Meanwhile, add shallots to pan. Cook for 2-3 minutes. Add tomatoes and cook for 5 minutes or until tomato skins start to split and onions lightly caramelise. Transfer salmon fillet to a serving platter and top with remaining oregano, shallots and tomatoes. Garnish with basil.
4 Serve barbecue salmon with a side of chimichurri sauce.
- Cooking time may vary, as it depends on the thickness of the salmon fillet.
- You can cook the salmon in a preheated 150°C oven. Place salmon fillet in a large baking tray (lined with baking paper) for about 20 minutes, or until cooked to your liking.