Roasted Salmon with Mustard Chimichurri

Sockeye salmon is in season, and man is it good!  A little salt, olive oil, and lemon juice is all you need to achieve a quick & tasty dinner.  If you want to spice it up a bit more, you can blend those ingredients with some mustard and fresh herbs to make a “Chimicurri” sauce.  (This isn’t a true Chimichurri, but it’s such a fun name to say I had to call it that anyway).  Here’s how to do it…

Simply salt your fish:

then add a few tablespoons of your favorite mustard (Mark & Stephen’s is my latest fave, since it’s made locally & comes in unique flavors), the juice of a lemon, a few glugs of olive oil, some black pepper or hot sauce, and a large handful of fresh leafy herbs (parsley, cilantro, basil, or even arugula) to a blender.

Pulse until mixture is combined, then pour half of it over your salmon.

Spread around so the fish is coated, then bake at 425 for 10-14 minutes, depending on the thickness of your fish.  Check the doneness of the fish after 10 minutes by gently pressing on the middle of the fish with your finger.  It should be somewhat firm, and the color should be nearly opaque.  If its still raw in the middle, put it back in the oven for 2-3 minutes then check again.

When it’s done cooking, let the fish rest for a few minutes, then serve, drizzled with a little of the remaining Chimichurri sauce.

Throw together a simple salad made from whatever veggies you have (this one has Romaine, mushrooms, cucumber, and blue cheese), and serve alongside.

You can even use some of the remaining Chimichurri sauce as your salad dressing.  Yum!

Roasted Salmon with Mustard Chimichurri

 

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Prep time

5 mins

Cook time

14 mins

Total time

19 mins

 

Serves: varies on the size of your fish fillet

Ingredients

• Large salmon filet
• 2 Tbsp Mustard (your favorite brand)
• Juice of 1 lemon
• ¼ cup olive oil
• Sea salt
• Black pepper
• Hot sauce (optional)
• Handful of fresh leafy herbs (parsley, cilantro, basil, or even arugula)

Instructions

1. Salt your fish with a good quality sea salt
2. Add a few tablespoons of your favorite mustard (Mark & Stephen’s is my latest fave, since it’s made locally & comes in unique flavors), the juice of a lemon, a few glugs of olive oil, some black pepper or hot sauce, and a large handful of fresh leafy herbs (parsley, cilantro, basil, or even arugula) to a blender.
3. Pulse until mixture is combined, then pour half of it over your salmon.
4. Spread around so the fish is coated, then bake at 425 for 10-14 minutes, depending on the thickness of your fish. Check the doneness of the fish after 10 minutes by gently pressing on the middle of the fish with your finger. It should be somewhat firm, and the color should be nearly opaque. If its still raw in the middle, put it back in the oven for 2-3 minutes then check again.
5. When it’s done cooking, let the fish rest for a few minutes, then serve, drizzled with a little of the remaining Chimichurri sauce.

Notes

Throw together a simple salad made from whatever veggies you have and serve alongside. You can even use some of the remaining Chimichurri sauce as your salad dressing.

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