Pan-Seared Salmon with Chimichurri
By America's Test KitchenPublished on June 24, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup fresh parsley leaves 1 cup fresh cilantro leaves 2 garlic cloves, mincedSalt and pepper ¼ teaspoon red pepper flakes ½ cup plus 1 tablespoon extra-virgin olive oil ¼ cup red wine vinegar 4 (6-ounce) skin-on salmon fillets, 1 ¼ inches thick
Before You Begin
You can make the chimichurri up to 24 hours in advance and store it in the refrigerator.
Instructions
- Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add ½ cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.
- Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4 to 6 minutes. Flip and continue to cook until well browned on skin side, 4 to 6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 garlic cloves, minced
Salt and pepper
¼ teaspoon red pepper flakes
½ cup plus 1 tablespoon extra-virgin olive oil
¼ cup red wine vinegar
4 (6-ounce) skin-on salmon fillets, 1 ¼ inches thick
Ingredients
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 garlic cloves, minced
Salt and pepper
¼ teaspoon red pepper flakes
½ cup plus 1 tablespoon extra-virgin olive oil
¼ cup red wine vinegar
4 (6-ounce) skin-on salmon fillets, 1 ¼ inches thick
Ingredients
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 garlic cloves, minced
Salt and pepper
¼ teaspoon red pepper flakes
½ cup plus 1 tablespoon extra-virgin olive oil
¼ cup red wine vinegar
4 (6-ounce) skin-on salmon fillets, 1 ¼ inches thick
Why This Recipe Works
Thanks to the food processor, this recipe comes together quickly. The bright flavors of parsley and cilantro cut the richness of the salmon.
Before You Begin
You can make the chimichurri up to 24 hours in advance and store it in the refrigerator.
Instructions
- Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add ½ cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.
- Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4 to 6 minutes. Flip and continue to cook until well browned on skin side, 4 to 6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments