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Week of 7/15/24

Grilled Chimichurri Salmon
with zucchini / portobello caps

Active: 335 Total: 35
Original GF Paleo Vegetarian
Grilled Chimichurri Salmon

Here at Cook Smarts, we love sauces! A single condiment like chimichurri can take a meal from "fine" to "fantastic," as it does here for simple grilled salmon and vegetables.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Fish, non-canned
Cuisines
European - Mediterranean
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39

Ingredients

Metric
Servings:
4
Chimichurri Sauce:
  • Cilantro, fresh - 1/4 cup , chopped
  • Parsley, fresh - 1/4 cup , chopped
  • Garlic - 2 cloves
  • Shallots - 2 cloves
  • Capers - 1 Tbsp , drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/4 cup (plus more if needed)
Chimichurri Salmon:
  • Salmon fillets, skin-on - 1 lb
  • Zucchini - 1 lb , sliced lengthwise into spears or "planks"
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Paprika - 1/2 tsp
  • Garlic powder - 1/2 tsp
Portobello Caps:
  • Mushrooms, portobello - 4 , stems removed
  • Oil, cooking - 1 Tbsp
  • Garlic powder - 1 tsp

Choose Cooking Method

Prep

  1. Salmon filets - Thaw if frozen and pat dry. Season with some salt and pepper.

  2. Make chimichurri sauce - (Double if making Thursday’s meal. If prepping right before cooking, get grill heating before proceeding.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and cooking oil (portion for chimichurri) in a blender or a food processor. Blend until nearly smooth. Add more oil if it’s too thick. Season to taste with more salt or lime juice. (Can be done up to 5 days ahead)

  3. Zucchini / Mushrooms - Prep as directed and store separately. (Can be done up to 3 days ahead)

  4. Prepare mushrooms - Brush portobello caps on both sides with cooking oil (portion for portobellos) and season them all over with garlic powder (portion for portobellos) and some salt and pepper.

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Make

  1. Heat grill to 500F / 260C, keeping one part of the grill with direct heat and another part with indirect heat. Clean grill grates and brush with some cooking oil. Place portobellos over indirect heat and grill until golden brown and tender, 15 to 20 minutes depending on size.

  2. While portobellos cook, toss zucchini spears with first portion of cooking oil (portion for salmon), paprika, garlic powder (portion for salmon), and some salt and pepper.

  3. Drizzle salmon with second portion of cooking oil (portion for salmon).

  4. Place salmon, skinless-side down, over direct heat on hot oiled grill grates. Flip salmon after 4 to 5 minutes (if you oiled the grates and started them off hot, the salmon will release without sticking). Continue cooking for another 3 to 5 minutes with the lid closed until salmon easily flakes with a fork.

  5. While salmon is cooking, place zucchini over direct heat and grill until golden brown and tender, turning once, ~ 4 to 5 minutes per side.

  6. If chimichurri was made ahead, give it a stir (remember to reserve half if doubled).

  7. Serve salmon with zucchini and portobellos on the side. Drizzle chimichurri over everything. Enjoy!

Prep

  1. Salmon filets - Thaw if frozen and pat dry. Season with some salt and pepper.

  2. Make chimichurri sauce - (Double if making Thursday’s meal. If prepping right before cooking, get oven heating before proceeding.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and cooking oil (portion for chimichurri) in a blender or a food processor. Blend until nearly smooth. Add more oil if it’s too thick. Season to taste with more salt or lime juice. (Can be done up to 5 days ahead)

  3. Zucchini / Mushrooms - Prep as directed and store separately. (Can be done up to 3 days ahead)

  4. Prepare mushrooms - Brush portobello caps on both sides with cooking oil (portion for portobellos) and season them all over with garlic powder (portion for portobellos) and some salt and pepper.

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Make

  1. Heat oven to 425F / 218C. Spread portobello caps out on a baking sheet. Transfer to the oven and roast until golden brown and tender all the way through, 15 to 20 minutes, depending on size.

  2. While portobellos roast, heat a large, nonstick skillet or grill pan over medium-high heat with the first portion of cooking oil (portion for salmon). Toss zucchini with paprika, garlic powder (portion for salmon), and some salt and pepper and saute until tender and golden brown on both sides, 6 to 8 minutes. Transfer to a plate and cover to keep warm.

  3. Wipe out the skillet and return it to the heat. Add second portion of cooking oil (portion for salmon) and then add salmon to heated oil. Sear on both sides until salmon is cooked through and flakes easily with a fork, 3 to 5 minutes per side, depending on thickness.

  4. If chimichurri was made ahead, give it a stir (remember to reserve half if doubled).

  5. Serve salmon with zucchini and portobellos on the side. Drizzle chimichurri over everything. Enjoy!

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