A salmon fillet grilled on lemon slices, topped with a vibrant dill and serrano chimichurri. Direct grilling yields crispy skin and tender, moist flesh.
Ingredients
- 15 ml vegetable oil
- 1 piece shallot
- 2 cloves garlic
- 1 piece serrano pepper
- 4 g fresh dill and parsley (mixed)
- 90 ml extra-virgin olive oil
- 75 ml red wine vinegar
- 1 1/2 tsp sugar
- 1/4 tsp red pepper flakes
- 3 g fine salt (Diamond Crystal or Morton)
- 2 pieces lemons
- 4 pieces skin-on salmon fillets (170-225 g each)
- 1 pinch salt (for seasoning)
Method
- Prepare a grill for medium-high heat; oil the grates with a little vegetable oil.
- Cut one and a half lemons into 8 thick slices. Remove the seeds. Squeeze the juice from the remaining half lemon into the prepared chimichurri and mix.
- Season the salmon fillets with salt on both sides.
- Transfer a small amount of the chimichurri (about 3 tablespoons) to another bowl; reserve the rest for serving.
- Brush the salmon fillets with this small amount of chimichurri, coating them evenly.
- Place the fillets on the grill, skin side up, and grill until grill marks appear and the fillets release easily (about 30 seconds). Transfer them to a plate, skin side down.
- Arrange the lemon slices in pairs on the grill, side by side. Place each salmon fillet, skin side down, on a pair of lemon slices (the salmon should not touch the grates). Cover and grill until the flesh flakes easily with a fork (13 to 18 minutes).
- Transfer the salmon to a serving platter; arrange the grilled lemon slices around it. Spoon some of the reserved chimichurri over the fish. Serve the remaining chimichurri on the side.
Nutrition
Per serving
- Energy
- 320.9 kcal
- Protein
- 5.74 g
- Carbohydrate
- 8.74 g
- Fat
- 29.71 g
- Fibre
- 2.09 g
- Calcium
- 9.94 mg
- Iron
- 0.23 mg
- Magnesium
- 7.55 mg