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seared salmon with chimichurri sauce

Seared Salmon with Chimichurri Sauce

A simple seared salmon with tangy chimichurri sauce
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

Chimichurri
  1. 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
  1. Preheat oven to 350 degrees F. Pat dry salmon steaks. Season evenly with Old Bay seasoning and black pepper.
  2. 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.
  3. Then place cast iron skillet into oven and allow to finish cooking for 2-3 minutes.
  4. Serve with chimichurri Sauce