Pan-Seared Salmon with Chimichurri

By cserumga

Serves 4

Ingredients

• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 2 garlic cloves, minced
• Salt and pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 cup red wine vinegar
• 4 (6-ounce) skin-on salmon fillets, 1 1/4 inches thick

Details

Servings 4

Preparation

Step 1

1. Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add ½ cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.

2. Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4 to 6 minutes. Flip and continue to cook until well browned on skin side, 4 to 6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.