Empty My Fridge
How to Make Salmon and Grilled Orange Chimichurri
Ingredients
- Salt¼ cups + 1 tbsp + 1 tbsp
- Black pepper · coarsely ground¼ cups
- Garlic · minced2 tbsp + 5 cloves
- Onion2 tbsp
- Smoked paprika2 tbsp
- Lemon · powder1 tbsp
- Cayenne pepper1 tbsp
- Salmon · skinless2
- Olive oil · for the salmon and grill grates
- Orange · halved2
- Pickled red onion · for serving
- Extra virgin olive oil1 cup
- Parsley · chopped1 cup
- Red wine vinegar¼ cups
- Basil · chopped2 tbsp
- Oregano · chopped2 tbsp
- Chili pepper · minced1
Instructions
- Mix the salt, black pepper, granulated garlic, granulated onion, smoked paprika, lemon powder and cayenne in a medium bowl to make the rub.
- Heat the grill to medium-high.
- Spray both sides of the salmon with olive oil spray and season both sides with some of the rub. Keep the leftover rub in an airtight container at room temperature.
- Spray the grill grates with oil and grill the salmon, turning once, until it reaches an internal temperature of 120 to 123°F (49 to 51°C), about 5 to 6 minutes per side depending on how done you want it.
- While the salmon grills, place the orange halves cut-side down on the grill and cook 2 to 3 minutes until caramelized.
- For the chimichurri, stir together the olive oil, parsley, vinegar, basil, oregano, salt, garlic and chile in a medium bowl. Squeeze the juice from the grilled oranges into it and stir.
- Serve the salmon with the chimichurri and pickled red onions.
Summarized from Food Network's video. Watch it for the details.
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