Serves 4
Ingredients
4 170g portions of salmon fillet
2 tbsp olive oil
Salt and pepper for seasoning
1 lime
For the sauce
1 clove of garlic
1 red onion finely chopped
1 red chilli finely chopped
3 tbsp red wine vinegar
6 tbsp of extra virgin olive oil
2 handful of flat leaf parsley
Salt and pepper for seasoning
Here’s how
Trim the salmon portions and remove the scales from the skin if required by scraping the skin both ways to remove the scales, then wash away and dry off before cooking.
Drizzle the olive oil over the salmon and season with salt and pepper on both sides.
Preheat a nonstick grill pan and place the salmon skin side down onto the grill.
Cook the salmon on the side for 5 minutes without touching or moving as you want to maintain the contact and crisp up the skin.
Turn the fish over and cook for 1 minutes before switching off the heat.
Leave the salmon on the grill to finish cooking and resting using the residual heat.
Meanwhile, to make the sauce, crush the garlic in a pestle and mortar, add the chilli and chopped red onions before covering in red wine vinegar.
Pour in the olive oil and finally add the chopped parsley.
Taste the chimichurri sauce and season with a little salt and pepper according to your tastes.
