We were fortunate enough to catch Sprouts in an amazing sale where the wild caught salmon was a dollar per pound less than the farm raised and I snapped up two pounds because you can always make something delicious with salmon. I like this chimichurri with it because the lime juice brings the flavors to life and the jalapeno keeps things interesting. If you’re averse to spicy food, it’s worth noting that once you’ve removed those seeds most of the bite is taken out of the jalapeno. If you’re really averse to spicy food, I’d suggest starting with just one jalapeno with seeds and stem removed and give it a taste test to see if you can handle more. You can always blend the second jalapeno in piece by piece. I also like this sauce because, on days when Graham and I can’t agree on a protein, it tastes just as delicious on his steak as it does on my salmon.
In a blender or food processor, combine 1 bunch of parsley leaves, large stems removed, 2 jalapenos with stem and seeds removed, 1 teaspoon dried oregano, 4 cloves garlic, 1-2 pinches crushed red pepper flakes, 2 teaspoons salt, 3 green onions, the juice of two limes and 3 tablespoons olive oil. Blend until a nice sauce forms. Give it a taste before you remove it to a serving container. Sometimes it needs a bit more salt, though it does depend on how heavily you salt your fish or other protein. It tastes good on a lot of things.
In a cast iron skillet, heat a tablespoon of olive oil over medium heat. Place two fillets of salted and peppered salmon skin side down into the hot oil and cook approximately 5 minutes. Avoid the temptation to fiddle with the fish as it cooks. Flip and cook approximately 5 minutes more. Remove to plates and top with chimichurri sauce.
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