Salmon with Citrusy Chimichurri and Pickled Shallots
Herby, punchy, and melt-in-your-mouth
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Recipe I’m Loving: Not to toot my own horn, but I’ve recently become obsessed with a style of egg salad that I make where you just soft boil the eggs and use the runny yolk as the base of the sauce. I’ve been mixing in olive oil, salt, and then a vegetable and herbs for flavor. Last week, I posted the recipe with tomatoes, and then over the weekend, I made one with red peppers that I charred over the stove. DIVINE.
Life updates: Each week, when I get to this section, I mull everything over in my head — do I have any major life news? What will people care about? I ultimately realize that it’s not possible for a huge milestone to happen every week. So here are the little updates: My whole family, all siblings included, have been home and spending time together, so that has been really nice. My tomatoes are finally growing, and I watch them every day with pride and joy. Grant and I swimming every evening in the pool at my parents’ house, which is a nice perk to living at home even though I’m very antsy to have a place of our own. All these little things are worth celebrating to me, even if they are minor.
Herbs make everything better, especially when you can turn them into a sauce. Chimichurri is one of those herbaceous condiments that really adds a special punch to the dish you’re making. A little history: Chimichurri is an Argentinian sauce made with parsley, minced garlic, oregano and vinegar, and it’s typically served with grilled meats.
My paternal grandparents were from Argentina, and sometimes growing up, they would have us over for a summer bbq, which included, of course, chimichurri. But the truth is, I was much closer with my other set of grandparents, and I have a stronger sense of culinary connection/identity to that side (which involved Middle Eastern/Mediterranean food and a lot of traditional Jewish food). I do like exploring family cuisine though, so I feel called to create foods that involve a personal history.
Unfortunately, I never got to make chimichurri with my grandma, so I don’t claim to have some authentic family recipe. In fact, this is just the beginning of me exploring this type of cuisine, but I love exciting my dad by serving him food that he enjoyed in his childhood.
I based this chimichurri recipe off of this one from The Modern Proper with a few of my own modifications. I took a little creative liberty on this chimichurri and added some fresh orange juice for a little citrusy flair. I also mixed in some cilantro, which I know is not as authentic, but like I said, creative liberties. If you have any classic chimichurri recipes you love, please leave a comment with a link so I can check them out!
As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!
Salmon with Citrusy Chimichurri and Pickled Shallots
(This recipe serves 2, but makes enough chimichurri for 4, so just double the amount of salmon if you want to serve 4!)
Quick Pickled Shallots
1 large (or 2 small) shallot, thinly sliced
1/2 cup red wine vinegar
1/2 tsp honey
Pinch of salt
1 lb salmon
1 1/2 tbsp olive oil
1 shallot, cut into wedges
1/2 cup parsley
1/4 cup cilantro
1 tbsp dried oregano
2 cloves garlic
1 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper
3/4 cup extra virgin olive oil
4 tbsp red wine vinegar
Juice of 1 large orange (about 1/4 cup)
1. Preheat your oven to 350 F. Start by pickling the shallots. Add red wine vinegar to a medium bowl, and mix in the honey and salt. Add in the shallots, making sure they’re covered with the red wine vinegar mix as much as possible, and let marinate while you prepare the rest of the ingredients.
2. Add salmon fillets to a baking dish, and drizzle on the olive oil. Bake for 30 minutes or so until salmon is flaky and cooked through.
3. While salmon is baking, prepare the chimichurri. In a food processor, pulse the shallot, parsley, oregano, garlic, salt and peppers until combined, but still slightly chunky.
4. In a small bowl, add the pulsed herb mixture, along with the red wine vinegar, olive oil, and orange juice. Stir until combined.
5. When salmon is ready, add it to a plate and top with the pickled shallots. Spoon over the chimichurri and enjoy!
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