Chef April’s Favorite Dish! Chimichurri Salmon

April’s favorite dish brings bold Argentinian zest to sustainable SPC salmon, with leftover sauce perfect for pasta later in the week!

Director of Food & Beverage, April Agee’s Chimichurri Salmon

Ingredients:

4 salmon fillets (6 oz each)

1/4 cup melted butter or olive oil

2 tablespoons Spiva Peruvian Chili Lime seasoning

2-3 tablespoons melted butter or olive oil (for searing)

Chimichurri Sauce:

• 2 teaspoons dried oregano

• 1/4 cup hot water

• 1 teaspoon kosher salt

• 1 1/2 cups fresh parsley

• 1/2 cup fresh cilantro

• 2 scallions, chopped

• 4-6 garlic cloves, chopped

• 1 tablespoon lemon juice

• 1/4 cup red wine vinegar

• 1/2 teaspoon red pepper flakes

• 1/2 cup olive oil

Ingredients:

1. Brush salmon fillets with 1/4 cup butter or oil, sprinkle with seasoning, and set aside.

2. Heat 2-3 tablespoons butter or oil in a large skillet over high heat; sear salmon 2-5 minutes per side until blackened and flaky, adjusting for thickness.

3. For chimichurri, combine hot water, oregano, and salt; let sit 5 minutes.

4. In a food processor, pulse parsley, cilantro, scallions, garlic, and red pepper flakes; add oregano mixture, lemon juice, and vinegar, then slowly whisk in olive oil until emulsified.

5. Spoon chimichurri over salmon; let rest 1 hour for flavors to meld, and reserve extra for pasta.