Salmon with Zuzu's Chimichurri Sauce


This recipe may seem a bit out of season to those in North America since it is the middle of November , however here in the Washington , D.C. area we still have a few roses hanging on and plenty of fresh herbs in the garden.
( strange , i know - Global Warming ?)

Combine that fact with the idea that fish is good for post-surgical healing ( i just had mine a week or so ago ) and that fresh herbs are pretty easy to come by in the supermarket these days - I thought i would go ahead and whip up some Argentinian goodness for a healthy Sunday Dinner .

This is my version of what i consider to be an already wonderful , fresh marinade that is just perfect on meat , poultry and of course , fish.

Zuzu's quick Chimichirri

1 cup fresh italian parsley
1/4 cup fresh cilantro
1/8 cup fresh chives
4 garlic cloves crushed
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 lime , squeezed & sliced thinly
1 spanish onion sliced thinly

1 filet or steak of King Salmon per person

Preheat oven at 350 degrees Fahrenheit.

Chop herbs finely , add lime juice and- other ingredients ( holding back the onions and lime slices) and mix until a bright green paste is formed (you can do this in a blender or food processor , of course.)
Slather onto fresh King salmon filets or steaks, arrange in an oiled pan and sprinkle top liberally with lime slices and onions.Let marinate for thirty minutes so the flavors meld. Cook for 15 to 30 minutes depending how done you like your fish.


This is a great sauce that you can tailor to meet your dish and your own individual taste.
Try sherry vinegar for red meat , rice wine vinegar for a more asian bent and try different herbs with the parsley to change it up .
Have fun with it - that's what cooking all about -
authenticity has its place but so does innovation and flexibility when it comes to making a memorable meal for friends and loved ones.
Buen provecho !