Elevate your grilled salmon steaks with this super quick 15min recipe featuring a fresh zingy Chimichurri sauce bursting with Summery flavours. The oven-baked method works well with a whole salmon side.
Ingredients:
- 4x fresh salmon steaks
- Sea salt, to taste
- 2 lemons or limes
For the chimichurri
- 3 garlic cloves, peeled and crushed
- ½ bunch of fresh parsley
- 1/4 bunch of fresh coriander
- 60ml red wine vinegar
- 60ml of extra virgin olive oil
- Sea salt, to taste
Method:
1. Prep the sauce by blitzing all the ingredients in a food processor.
2. To grill your salmon, heat your BBQ or oven grill to 220ºC for your.
3. Pat the salmon steaks dry with a kitchen paper and place on a baking sheet skin-side down (if you're oven-grilling, have the baking sheet already lined on a baking tray).
4. Season the salmon with a touch of salt, then brush it and its sides with chimichurri, reserving 4 tablespoons of chimichurri for serving.
5. If BBQ grilling, transfer the salmon skin-side down on the oiled grill grates and grill until the skin is crisp and the salmon releases easily for the grates (about 5 minutes), then gently turn over the filets and cooked through, another 5 minutes. Otherwise slide your baking-tray into the oven, and grill for 20minutes.
6. Place your salmon on serving plates, then spoon the chimichurri on top, give a squeeze of lime or lemon, then garnish with some more lime or lemon wedges.
7. Enjoy!
