Barbecued salmon with chimichurri sauce

Instructions

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.