The Art of Eating Well by Hemsley Jasmine & Hemsley Melissa

Author:Hemsley, Jasmine & Hemsley, Melissa [Hemsley, Jasmine]
Language: eng
Format: azw3
ISBN: 9781473502192
Publisher: Ebury Publishing
Published: 2014-06-18T16:00:00+00:00

Fish Pie with Celeriac Mash

SALMON WITH ARGENTINIAN CHIMICHURRI SAUCE

Chimichurri sauce is traditionally served with a good rare steak, but we also love how the apple cider vinegar and the bitter antioxidant-rich fresh herbs cut through the richness of a beautifully grilled piece of salmon. Serve with Braised Fennel with Lemon and Rosemary (see here). Chimichurri works with plenty of other dishes too, especially robust ones, and livens up a simple meal. Also try mackerel and other oily fish, adding a dash more vinegar to cut through the fattiness.

Try the Columbian version of a chimichurri sauce with half parsley and half coriander or blend it smooth and add another 4 tablespoons extra virgin olive oil and 1 tablespoon more apple cider vinegar to make a tangy green dressing for any salad.

SERVES 2 WITH EXTRA CHIMICHURRI SAUCE

FOR THE SALMON

2 salmon fillets, skin on

1 tsp ghee or coconut oil, for crispy skin

sea salt and black pepper

lime wedges, to serve

FOR THE CHIMICHURRI SAUCE

3 large handfuls of fresh parsley (stalks included if you’re blending it smooth or save the stalks for juicing or soups)

1 small onion or shallot or 3 spring onions

4 garlic cloves

1 tsp dried oregano or thyme

a fresh green chilli or a pinch of chilli powder, to taste

6 tbsp extra virgin olive oil

1½ tbsp apple cider vinegar

1 Preheat the oven to fan 180°C/Gas mark 6.

2 To make the chimichurri sauce, use a knife or food processor to finely chop all the ingredients together, then stir through the extra virgin olive oil and apple cider vinegar at the last minute. Season to taste. The sauce can be blended quite chunky (traditional) or smooth, depending on your preference.

3 Pat the salmon fillets dry, then season on both sides, rubbing the skin side with a little ghee or oil. Place in a frying pan (preferably one that can go in the oven), skin side down, and cook for a few minutes to get a crispy skin.

4 Transfer to the oven and bake for 5 minutes or until cooked through.

5 Serve the salmon hot with braised fennel, lime wedges and a big spoonful of chimichurri sauce. Alternatively, for a packed lunch, let the salmon cool, then flake and serve in a big salad with the chimichurri sauce as a dressing.

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