Salmon with Chimichurri #HamiltonBeach
Recipe type: Entree
Cuisine: Argentine
Prep time: 
Total time: 
Serves: 4
Perfectly cooked salmon with a lighter chimichurri sauce
  • 4 large salmon fillets
  • Salt and pepper to taste
  • 1 Tbsp. olive oil
  • 1 cup packed flat leaf parsley
  • 1 cup packed cilantro
  • ½ cup olive oil or more for desired consistency
  • ⅓ cup red wine vinegar
  • 1 small garlic clove
  • Crushed red pepper, pinch
  • ½ tsp. salt
  • ½ tsp. oregano
  • ½ Tbsp. lemon juice
  1. In a blender mix together the chimichurri ingredients. Pulse and stir with a long spoon as needed. I used the smoothie setting on the Hamilton Beach blender and it worked great. Can be covered and stored in the refrigerator for 2 hours. Let come to room temperature before serving.
  2. In a large fry pan heat the oil until hot over medium high. Salt and pepper salmon generously. Add the salmon skin side down. Cook until crisp, turn salmon over and cook until desired doneness. It is fabulous at medium rare. Serve the salmon with the chimichurri sauce.
Recipe by Noshing With the Nolands at