Barbecued salmon with chimichurri sauce

Serves: 8

Time to make: 35 mins

Hands-on time: 20 mins

Ingredients

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Chimichurri sauce

1 cup chopped fresh flat-leaf parsley

1 cup fresh coriander

¼ cup fresh oregano

2 teaspoons thyme

2 tablespoons red wine vinegar

pinch chilli flakes

2 tablespoons garlic oil

spray oil

1kg piece (side) skinless boneless salmon fillet

8 shallots, thinly sliced in rings

400g baby heirloom tomatoes (or tomato medley or mixed baby tomatoes)

fresh basil, to garnish

Instructions

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1 To make chimichurri sauce, in a food processor, place parsley, coriander, 2 tablespoons of the oregano, thyme, vinegar, chilli flakes, 2 tablespoons of the garlic oil and 1 tablespoon water. Blend until smooth. Transfer sauce to a small bowl. Set aside.

2 Lightly spray a grill pan set over a medium-high heat with oil. Grill each salmon fillet side for 7-8 minutes or until cooked to your liking.

3 Meanwhile, add shallots to pan. Cook for 2-3 minutes. Add tomatoes and cook for 5 minutes or until tomato skins start to split and onions lightly caramelise. Transfer salmon fillet to a serving platter and top with remaining oregano, shallots and tomatoes. Garnish with basil.

4 Serve barbecue salmon with a side of chimichurri sauce.

HFG tip

Cooking time may vary, as it depends on the thickness of the salmon fillet.
You can cook the salmon in a preheated 150°C oven. Place salmon fillet in a large baking tray (lined with baking paper) for about 20 minutes, or until cooked to your liking.

Nutrition Info (per serve)

Calories 413 cal

Kilojoules 1730 kJ

Protein 24 g

Total fat 34 g

Saturated fat 9 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 2 g

Sodium 40 mg

Calcium 80 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.