Pan-seared Salmon with Chimichurri Sauce
with roasted cauliflower

Name: Pan-seared Salmon with Chimichurri Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs Salmon; 1/3 cup Chimichurri sauce (ingredients listed separately); 1 1/2 Tbsp Oil, cooking; 1/2 cup Stock, any type; 1/2 bunch Parsley; 1/4 bunch Cilantro; 1/2 bulb Shallots; 1 clove Garlic, peeled; 2 Tbsp Vinegar, red wine; 1/2 Tbsp Capers; 1/3 cup to 1/2 cup Oil, olive; 1 head Cauliflower, chopped; 4 cloves Garlic, peeled; 3 Tbsp Oil, olive; 1 Tbsp Brown sugar; 1/3 cup Pine nuts

Active: 20 min Total: 40 min

Original

Pan-seared Salmon with Chimichurri Sauce

This week starts with a flavorful chimichurri sauce that you'll want to put on everything. Tonight you'll be drizzling it over pan-seared salmon and roasted cauliflower. Vegetarians are going to enjoy this sauce over a kale & chickpea saute. Just remember to save some for Wednesday's meal!

Dependency

Avocado & Chimichurri Grilled Cheese

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Pan-seared Salmon with Chimichurri Sauce:

Salmon - 1 1/2 lbs
Chimichurri sauce - 1/3 cup (ingredients listed separately)
Oil, cooking - 1 1/2 Tbsp
Stock, any type - 1/2 cup

Chimichurri Sauce:

Parsley - 1/2 bunch
Cilantro - 1/4 bunch
Shallots - 1/2 bulb
Garlic - 1 clove , peeled
Vinegar, red wine - 2 Tbsp
Capers - 1/2 Tbsp
Oil, olive - 1/3 cup to 1/2 cup

Roasted Cauliflower with Chimichurri Sauce:

Cauliflower - 1 head , chopped
Garlic - 4 cloves , peeled
Oil, olive - 3 Tbsp
Brown sugar - 1 Tbsp
Pine nuts - 1/3 cup

Prep

Cauliflower / Garlic - Prep as directed.
Salmon - Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
Sauce - {Double if you're making Wednesday's meal too} Pulse parsley, cilantro, shallots, garlic, red wine vinegar, and capers in a food processor while drizzling in olive oil. You want to add enough until the sauce, well, turns into a sauce. Season to taste with salt and pepper.

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Make

Preheat oven to 500F (260C) degrees.
Place chopped cauliflower and garlic cloves on a sheet pan and then cover tightly with foil. Bake for 8 minutes on top rack.
Take them out and toss with olive oil and brown sugar. Sprinkle with salt and pepper, and roast for another 10 to 15 minutes uncovered, giving them a shake midway through. Toss in pine nuts in the last 2 minutes to give them some browning.
Heat a skillet over medium-high heat. Add oil and then salmon to heated oil. Sear for 2 minutes, while seasoning the other side with salt and pepper. Flip over and sear for an additional 2 minutes. Pour in enough stock to shallowly cover the bottom of the pan. Cover with lid, lower heat, and simmer fish for another 3 to 5 minutes.
Enjoy salmon and roasted cauliflower drizzled with chimichurri sauce. Remember to set some sauce aside for Wednesday's tacos too!

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