Chimichurri Salmon and Rice
A flavorful and easy salmon dinner featuring grilled salmon topped with a vibrant chimichurri sauce, served alongside fluffy rice.
Equipment
- 1 Grill preheated to medium-high
- 1 food processor
- 1 Saucepan for rice
Ingredients
Chimichurri Sauce
- 1 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
- 4 cloves garlic minced
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- Salt and pepper to taste
Salmon and Rice
- 4 salmon fillets
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups long-grain rice
- 4 cups water
Instructions
Preparation
- In a food processor, combine parsley, cilantro, garlic, red wine vinegar, and olive oil. Pulse until finely chopped but still slightly chunky. Season with salt and pepper to taste.
- Rub the salmon fillets with olive oil and season generously with salt and pepper.
- Preheat your grill to medium-high heat.
Cooking
- Place the salmon fillets skin-side down on the grill. Cook for 5-7 minutes per side, until the salmon is opaque and flakes easily with a fork.
- Rinse the rice under cold water until the water runs clear. In a saucepan, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes. Fluff with a fork before serving.
Assembly and Serving
- Place a scoop of rice on each plate. Top with a grilled salmon fillet and a generous drizzle of chimichurri sauce.
- Garnish with additional fresh herbs if desired and serve immediately.
Storage
- Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: For added flavor, marinate the salmon in a small portion of chimichurri before grilling.
Ingredient Substitutions: Use quinoa or cauliflower rice as a low-carb alternative to rice.
How to Serve: Pair with a fresh green salad or grilled vegetables.
Storage & Freshness: Store leftover chimichurri in the fridge in a sealed container for up to a week.
Make-Ahead Tips: Prepare the chimichurri sauce a day in advance to save time.
Ingredient Substitutions: Use quinoa or cauliflower rice as a low-carb alternative to rice.
How to Serve: Pair with a fresh green salad or grilled vegetables.
Storage & Freshness: Store leftover chimichurri in the fridge in a sealed container for up to a week.
Make-Ahead Tips: Prepare the chimichurri sauce a day in advance to save time.