Seared Salmon with Chimichurri Sauce
A simple seared salmon with tangy chimichurri sauce
Ingredients
Chimichurri
- 2 tbsp capers
- 1 tbsp caper juice
- 4 cloves garlic
- 1 bunch green onion
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 3/4 cup canola oil
- 1 tsp black pepper
- 1 tsp fish sauce
- 1 tbsp rice wine vinegar
- 1/2 lemon juiced
Salmon
- 4 filets salmon
- 2 tsp Old Bay Seasoning
- 2 tsp black pepper
- 2 tbsp canola oil
Instructions
Chimichurri
- Add in capers, caper juice, garlic, green onion, parsley, cilantro, oil, black pepper, fish sauce, rice wine vinegar, and lemon juice to a food processor. Blend for 5-10 seconds, or until smooth and oil has emulsified. Add salt and pepper to taste. Optional: add in red chili flake. For best results, allow to sit in the refrigerator overnight before serving.
Salmon
- Preheat oven to 350 degrees F. Pat dry salmon steaks. Season evenly with Old Bay seasoning and black pepper.
- Heat a cast iron skillet on high. When pan is hot, add in oil. When oil becomes shimmery, add in salmon filets and let them sear 3-4 minutes on each side.
- Then place cast iron skillet into oven and allow to finish cooking for 2-3 minutes.
- Serve with chimichurri Sauce