Barbecued salmon with chimichurri sauce

Serves: 8
Time to make: 35 mins
( Hands-on time: 20 mins )

Total cost: $ 35.28 / $ 4.41 per serve

(at time of publication)

Ingredients

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

oil spray

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

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.

Nutrition Info (per serve)

Kilojoules 1730kJ

Calories 413cal

Protein 24g

Total fat 34g

–Saturated fat 9g

Carbohydrates 5g

–Sugars 4g

Dietary fibre 2g

Sodium 40mg

Calcium 80mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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.

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