Salmon With Chimichurri Sauce Food

SALMON WITH CHIMICHURRI SAUCE

Steps:

• Preheat the oven to 425°F. Line a rimmed baking sheet with foil or parchment, and spray with nonstick cooking spray.
• Make the Sauce: In a food processor puree the parsley, garlic, lemon juice, salt, oregano, and red pepper flakes. With the motor running, drizzle in the olive oil. Scrape down the sides after all of the oil is added, then puree again until everything is well combined. Taste and adjust the salt, and add the black pepper as desired. Set aside.
• Cook the salmon: Place the salmon filets skin side down on the prepared baking sheet and drizzle about 1 tablespoon of olive oil over each piece and use a spoon or your fingers to coat the top and sides. Season with salt and pepper. Roast for 8 to 10 minutes per inch of thickness, until it flakes easily and the internal temperature is at least 145°F in the thickest part.
• Slide a thin spatula under each piece of fish, separating it from the skin and place each piece on a plate. Pass additional sauce on the side as desired.

POACHED SALMON WITH CHIMICHURRI

Steps:

• In a large Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain, reserving liquid (discard vegetables and spices). , Return liquid to the pan and bring to a boil. Reduce heat; add salmon. Poach, uncovered, until fish just begins to flake easily with a fork, 8-10 minutes., Meanwhile, in a small bowl, whisk the lemon juice, vinegar and oil. Stir in the onion, parsley, garlic, pepper and cayenne. Serve with salmon.

SALMON SANDWICHES WITH CHIMICHURRI MAYO

Steps:

• Heat 2 Tbsp. of the dressing in large skillet. Add fish; cook 4 min. on each side or until fish flakes easily with fork and golden brown on both sides.
• Meanwhile, mix remaining 2 Tbsp. dressing, the parsley, cilantro, onions, mayo, red pepper and lime juice.
• Spread mayo mixture onto bread slices. Fill evenly with fish and cucumbers.

MARINATED SALMON WITH SALMORIGLIO SAUCE

Steps:

• Preheat oven to 400 degrees.
• Sprinkle a little bit of the vinegar on the fish filets, rinse them and pat them dry on a paper towel.
• Rub a little bit of salt into the filets.
• Place the fish into an oven safe casserole dish.
• On one side sprinkle the filets with half of the lemon juice and then coat them with half of the bread crumbs.
• Note if you need more than 1/3 of a cup of bread crumbs use them it's up to your taste. I also used italian bread crumbs and they were very tasty.
• Drizzle the filets with olive oil. Make sure that all of the bread crumbs are coated in olive oil even if you need to use more than the suggested amount so that it crisps up nicely.
• Turn the filets over and repeat steps 5-7 with the remaining olive oil, lemon juice, and bread crumbs.
• Cover the fish and marinade at room temperature for 30 minutes.
• While the fish marinades, make the sauce by adding the thyme, lemon juice, mustard and salt to taste to a food processor and pulse for 1 minute.
• Add the butter and process until smooth.
• Slowly drizzle in the olive oil until the sauce fully incorperates into a smooth mayonnaise like consistency.
• After the fish has marinaded, place the casserole dish uncovered in the 400 degree oven. Again, cooking times may vary depending on what type of fish you use. I cooked the 6 oz 1-1 1/2 in thick salmon filets that I used for 13 minutes on each side, and then broiled them on one side for 2 minutes to give the crust some color. You could also grill the fish if you prefer.
• Serve the fish with the sauce drizzled over them.
• Enjoy!

ROASTED SALMON WITH MUSTARD CHIMICHURRI

Steps:

• Salt your fish with a good quality sea salt
• Add a few tablespoons of your favorite mustard (Mark & Stephen's is my latest fave, since it's made locally & comes in unique flavors), the juice of a lemon, a few glugs of olive oil, some black pepper or hot sauce, and a large handful of fresh leafy herbs (parsley, cilantro, basil, or even arugula) to a blender.
• Pulse until mixture is combined, then pour half of it over your salmon.
• Spread around so the fish is coated, then bake at 425 for 10-14 minutes, depending on the thickness of your fish. Check the doneness of the fish after 10 minutes by gently pressing on the middle of the fish with your finger. It should be somewhat firm, and the color should be nearly opaque. If its still raw in the middle, put it back in the oven for 2-3 minutes then check again.
• When it's done cooking, let the fish rest for a few minutes, then serve, drizzled with a little of the remaining Chimichurri sauce.