DFP HEAD Grilled Salmon with Avocado Chimichurri | Food And Cake Recipes
IKLAN HEADER

Grilled Salmon with Avocado Chimichurri

Grilled Salmon with Avocado Chimichurri



Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 4

Ingredients
Salmon

  • 4 (6 oz.) skinless salmon fillets
  • 1 Tbsp olive oil, plus more for brushing grill
  • Salt and freshly ground black pepper
  • 1 tsp ground cumin

Avocado Chimichurri

  • 1 small avocado, diced small
  • 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 (optional)


Instructions

  1. 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.
  2. 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.
  3. For the chimichurri: 
  4. In a small mixing bowl toss together all chimichurri ingredients while seasoning with salt and pepper to taste. 
  5. *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. 


Recipe source: Cooking Classy