About
Summer Salmon is here, fresh from the sea to bring a blessing of seasonal goodness to your taste buds! The salmon is of course wonderful all on its own, with its natural succulence pairing fantastically with the delicate seasonings. But then Summer Salmon goes beyond that, whipping up a fresh, herbaceous chimichurri and a refreshingly sweet and vibrant summer salad. When you get all three components in the same bite, it's like the promise of everlasting summer indeed!
Ingredients
- For the chimichurri:
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- kosher salt, to taste
- black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes, optional
- For the summer salad:
- 3 ears corn, fresh or grilled, kernels cut from the cob
- 1 1/2 cups cherry tomatoes, sliced
- 1/4 cup fresh cilantro, chopped
- kosher salt, to taste
- black pepper, to taste
- 1 lime, halved, can substitute lemon
- 1 avocado, cubed
- For the salmon:
- 1 (2-pound) salmon fillet, boneless
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- kosher salt, to taste
- black pepper, to taste
- 1/2 teaspoon garlic powder
- crushed red pepper flakes, to taste
Directions
Step 1 -Preheat the grill to 400-450 degrees F.
Step 2 -In a food processor, add 1 cup of the cilantro, the parsley, the fresh oregano, and the garlic and pulse until small pieces remain.
Step 3 -Add the red wine vinegar to the herb mixture and pulse to combine.
Step 4 -While the processor runs, stream in the olive oil and mix until it is just combined into a chimichurri sauce.
Step 5 -Add the salt, the black pepper, and 1/4 teaspoon of the red pepper flakes to the chimichurri and pulse to combine. Set the chimichurri aside.
Step 6 -In a bowl, add the corn, the cherry tomatoes, and the remaining chopped cilantro and toss to combine.
Step 7 -Season the salad with the salt and the pepper and toss to combine.
Step 8 -Squeeze the lime halves over the salad mixture and toss lightly to combine.
Step 9 -Add the avocado to the salad and toss lightly to combine. Set the salad aside.
Step 10 -Pat the salmon dry with a paper towel.
Step 11 -In a bowl, add the paprika, the dried oregano, the salt, the black pepper, the garlic powder, and the extra red pepper flakes and stir to combine.
Step 12 -Sprinkle the paprika mixture over the salmon on both sides.
Step 13 -Add the salmon to the grill and cook with the grill closed, flipping the fillet once, until the salmon is opaque and reaches an internal temperature of 145 degrees F, about 6-8 minutes.
Step 14 -Transfer the salmon to a plate and let it rest for 5 minutes.
Step 15 -Serve the salmon topped with the chimichurri and the summer salad.
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