Sally's Recipe Of The Week: Pan Seared Salmon With Chimichurri
Here is what you need for the Salmon:
4 skinless salmon fillets (6 ounces pieces)
3/4 tsp garlic powder
¾ tsp paprika
¾ tsp kosher salt
¼ tsp black pepper
Lemon wedges for serving
Here is what you need for the chimichurri:
1 cup coarsely chopped arugula
½ cup coarsely chopped cilantro
1/8 cup fresh chopped mint leaves
¼ cup olive oil
1 ½ TBS lime juice
½ tsp crushed red pepper flakes
1 garlic clove minced
1 to 2 tsp red wine vinegar
salt and pepper to taste
Here is what you need to do.
Mix together the salt, pepper, garlic power and paprika. Sprinkle it all over the salmon. Put it in the fridge for 30 minutes, then remove and let come to room temperature. Heat some oil in a sauté pan, medium high heat. Cook the salmon for about 4 minutes a side, I like my salmon a little rare so sometimes I just cook it 3 minutes on the second side.
Put all ofthe chimichurri ingredients in a blender or food processor. Blend until all of the ingredients are well mixed. Taste and adjust seasoning as needed. You can store in fridge in a sealed container. This can be done in advance.
Serve the Salmon with the chimichurri and lemon wedges.