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Grilled Salmon with Dill Chimichurri

🇦🇷 Argentina

Servings: 4 servings Total: 1 hour

Ingredients

  • Vegetable oil, for grill
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 serrano chile, halved, seeded, and finely chopped
  • 1/2 cup finely chopped dill and/or parsley
  • 1/4 cup plus 2 tbsp extra-virgin olive oil
  • 1/4 cup plus 1 tbsp red wine vinegar
  • 1 1/2 tsp sugar
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp kosher salt, plus more
  • 2 lemons
  • 4 (6-8 oz) skin-on salmon fillets, pin bones removed, patted dry

Steps

  1. Prepare a grill for medium-high heat and oil the grate.
  2. In a small bowl, mix shallot, garlic, serrano chile, dill and/or parsley, olive oil, red wine vinegar, sugar, red pepper flakes, and salt.
  3. Cut 1 1/2 lemons into 8 slices, discarding seeds; set slices aside. Squeeze juice from remaining 1/2 lemon into the chimichurri and mix well.
  4. Season salmon fillets with salt.
  5. Set aside 3 tbsp of chimichurri in a small bowl for coating; reserve the rest for serving.
  6. Coat salmon fillets all over with the 3 tbsp chimichurri.
  7. Place fillets skin side up on the grill and grill about 30 seconds, until char marks appear and they release easily from the grate (they will still be very raw). Transfer to a baking sheet, skin side down.
  8. Place reserved lemon slices in pairs on the grill grate.
  9. Place each salmon fillet skin side down on a pair of lemon slices so the fillets don't touch the grate directly.
  10. Cover and grill 13-18 minutes, until salmon is cooked through and flakes easily with a fork.
  11. Transfer salmon to a platter, arranging lemon slices around if desired.
  12. Spoon some reserved chimichurri over the salmon and serve the rest on the side.

Source: www.epicurious.com