Recipe for a delicious Salmon Steaks from the Pan with Chimichurri

Salmon Steaks from the Pan with Chimichurri Who’s ready for delicious Chimichurri? This cold sauce from Argentina is often served with roasted meat or fish and consists of different herbs, spices and oils mixed together. We recommend it with freshly grilled fillet of salmon!

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SERVINGS
4

INGREDIENTS

4 salmon steaks, each approx. 160 g, skinned and boned
Salt and pepper for seasoning
Kitchen twine

CHIMICHURRI

1 small bunch of fresh oregano
1 large bunch of parsley, approx. 50 g, washed
3 garlic cloves
1 green chilli pepper
2 tsp. small capers
100–120 ml olive oil
2 tbsp. freshly pressed lemon juice
Freshly ground salt and pepper

HOW TO MAKE IT

Step 1/6

Pick the oregano and parsley leaves from the stems. Finely chop the leaves. Peel the garlic. Chop the garlic and chili pepper extremely finely. Finely chop the capers.

Step 2/6

Add everything along with the herbs to a bowl and mix in the olive oil. Season with the lemon juice and freshly ground salt and pepper.

Step 3/6

Pat dry the steaks with kitchen roll. To prevent the steak’s delicate belly flaps from breaking off while turning, wrap kitchen twine once around the side with its skin. The twine will be removed after cooking.