I have another grill recipe for you all this week because, well, I love the grill. I’m a grill girl. And it’s summer. And while I do go to extreme measures to use the grill for as long as possible (I have been known to grill in the middle of winter. Sometimes you just gotta have something grilled, and what else are puffy coats for?!?), I try to make the most of the grill during this prime summer season.
So this week’s recipe is Grilled Salmon with Citrus Chimichurri. A new favorite in our household.
For those of you who do not have a grill, don’t worry — you can still make this recipe. Instead of grilling the salmon, I’d either sear it in a freakin’ hot skillet or throw it in the oven at 425 for 15-20 minutes, depending on the size of your salmon.
Either way, you must top it with the citrus chimichurri. I didn’t think chimichurri could get much better, but throw in some orange and lemon zest and wowza— you’ll be eating this shit on everything. I mean it. So far this week, I’ve eaten it on the salmon, grilled chicken, a salad and I may have dipped— no, dunked— some homemade focaccia into it too.
Here’s what you’ll need—
1 large shallot, finely diced — our grocery store only had baby shallots, so we used 3 — improvise!
1 garlic clove, grated
½ cup cilantro, chopped
½ cup flat-leaf parsley, chopped
Zest and juice of 1 large orange
Zest and juice of 1 large lemon
¼ cup extra virgin olive oil
Salt and pepper
1 pound salmon, skin-on — this will yield four 4-oz servings
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Let’s start by making the citrus chimichurri because in my experience, the longer the chimichurri sits, the better it tastes.
In a large bowl, combine your finely diced shallot, grated garlic clove, chopped cilantro and parsley and the zest and juice of both orange and lemon. Add your ¼ cup of extra virgin olive oil and a heavy pinch of salt and pepper. Mix and set aside.
Now let’s get grilling your salmon. Heat your grill to about 450 degrees F.
While your grill is heating, sprinkle each salmon fillet with an even coating of paprika, garlic powder, onion powder, salt and pepper.
Place the salmon fillets flesh side down on the grill, cooking for four minutes. After four minutes, turn the salmon 45 degrees, flesh side still down -- this will create those gorgeous criss-cross grill marks. Cook for another four minutes. Flip the salmon so it’s skin-side down. Cook for another 8 minutes.
Transfer salmon fillets to a clean plate. Top with the citrus chimichurri.
We served our salmon alongside some grilled asparagus and a tomato-burrata situation, smothered in Alison Roman’s anchovy, fennel oil from Nothing Fancy. Don’t knock it ‘til you try it.
For what’s been giving me life this week, it’s been cooking some of our past newsletter recipes like rigatoni with vodka sauce and a classic focaccia. It was cooking Molly Baz’s seared scallops with curry butter, sweet corn & sungolds from Cook This Book — another favorite cookbook in this house. It was drinking a few too many dirty martinis — extra dirty BTW— from STK Steakhouse. If you’ve ever wondered what it would be like to eat a filet mignon at a nightclub, STK is your place.
It was getting to spend quality time, be it not much, with my girl Carol. Carol, come back already. It was randomly ending up at a day rave on Saturday, and then doubling down by seeing Loud Luxury at night. Definitely not for the faint of heart. It was my two best friends getting engaged! Congratulations Katherine and Blake! And lastly, it’s our baby girl Greta being back home in Denver after a few weeks at doggy camp. She now has more manners than anyone else in the house. Classic.
Wish I was with you,