Baked Salmon & Chimichurri

Quick, easy & delicious

 
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This recipe is to die for, and a real crowd pleaser. Perfect as a meal for one, or entertaining when you're short on time.

I have chosen Salmon for its high in omega 3 fatty acid content. However, other fish, poultry or meat taste just as good with Chimichurri.

For the Chimichurri, please see ‘Bone Marrow’ recipe.

Ingredients (2 serves)

  • 2 skin on salmon fillets

  • 1 bunch broccolini, washed + ends removed

  • 2 cups mixed leafy greens

  • 1 lemon

  • 1 tbsp Olive oil

  • 1 tbsp Red wine vinegar

  • S+P

  • 1 tsp butter

Method

  • Pre-heat oven to 180º and prepare a baking tray with baking paper.

  • Place salmon on baking tray (skin down) and cook for 10-15mins, or until firm.

  • Meanwhile, in a salad bowl fully coat mixed leaves with red wine vinegar, olive oil and juice of 1/2 of lemon. Set aside until serving.

  • Once the fish is cooked through, use a knife and spatula to slide the flesh away from the skin and wrap in foil. Leaving the salmon skin on the baking tray.

  • Turn the oven to grill and increase the temperature to 200º and return the salmon skin back into the oven for another 3-5 mins. Until very crispy

  • Meanwhile, heat 1 tsp of butter in a frying pan on a high, and quickly fry the broccolini until lightly charred but not overly cooked. About 1-2 minute each side. Drizzle with lemon juice.

  • To serve, place salmon, greens, skin and 1 tbsp of chimichurri together on a place.

Note* if serving for a group of people, I recommend creating a giant platter or a self serve style set up.

Georgie Gorman