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Recipe Card
Chimichurri Rojo
ingredients
- 1 Fresno chili, roughly chopped
- 1 garlic clove, peeled
- 1 loose cup fresh cilantro, stems included
- 1 roasted red bell pepper (if using pre bought- ¾ cup)
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- Juice of 1 lemon
- 7 ounces Tuttorosso Petite Diced Tomatoes
- 1/2 teaspoon kosher salt, plus more to taste
- 3 tablespoons olive oil
Salmon
ingredients
- 4-5 salmon filets
- 1 tablespoon olive oil
- Kosher salt, for seasoning
To make the Chimichurri Rojo:
Method
Step 1
In a food processor add, fresno chili, garlic, cilantro, roasted pepper, paprikas, lemon juice, Tuttorosso Petite Diced Tomatoes, and salt. Pulse a few times then on low stream add the olive oil. Process to desired consistency. Place in the fridge for 20 minutes to chill.
To make the salmon:
Step 1
Season salmon filets with olive oil and a heavy pinch of salt. Thoroughly coat both sides.
Step 2
Preheat the grill to 500°F. [Note: Oil the grates prior to preheating, if putting the salmon directly on the grates, or oil a grill pan after the grill has preheated.]
Step 3
Place the salmon on the grill skin side down. Depending on how large your filets are, grill for 6-9 minutes with the lid closed. Flip and grill for another 6-9 minutes or until desired doneness.
Step 4
Top grilled salmon with chimichurri rojo.