Argentinean-style Grilled Salmon with Chimichurri (Salmón a la Parrilla con Chimichurri)
Salmón a la Parrilla con Chimichurri, or Argentinean-style Grilled Salmon with Chimichurri, is a delicious and flavorful dish that combines the richness of grilled salmon with the vibrant flavors of chimichurri sauce. This recipe is perfect for a special dinner or a weekend barbecue.
Ingredients
- 4 salmon fillets
- 1 cup fresh parsley, chopped
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Season the salmon fillets with salt and pepper.
- In a small bowl, mix together the chopped parsley, minced garlic, red wine vinegar, and olive oil to make the chimichurri sauce.
- Grill the salmon fillets for 4-5 minutes per side, or until the fish is cooked through and has grill marks.
- Remove the salmon from the grill and top each fillet with a generous spoonful of chimichurri sauce.
- Serve the grilled salmon with chimichurri sauce immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 5g
Supplies
Grill Tongs Bowl Grill brush
Tools
Knife Cutting board
Serving suggestions
Salmón a la Parrilla con Chimichurri pairs well with a side of grilled vegetables and a glass of Malbec wine.
Tips & tricks
For best results, make sure the grill is well-oiled before placing the salmon fillets to prevent sticking.
Cost
$20