"If you aren't making this sauce this spring/summer you are missing out. Spicy and packed with flavor this tomato based chimichurri rojo is a versatile sauce, and is perfect for grilling season. With roasted bell pepper, cilantro, fresno chili, diced tomatoes, garlic, lemon juice, olive oil, and paprika this sauce comes together in just minutes. A great pairing for grilled meat or seafood, in this case salmon."
Grilled Salmon with Chimichurri Rojo
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4-5
Recipe Card
ingredients
Chimichurri Rojo
- 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
ingredients
Salmon
- 4-5 salmon filets
- 1 tablespoon olive oil
- Kosher salt, for seasoning
Method
To make the Chimichurri Rojo:
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.
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