Chimichurri is a vibrant green sauce made from fresh parsley and other herbs.  This sauce not only tastes great but is also packed with vitamins and antioxidants from the fresh herbs.  It is originally from Argentina and commonly served with grilled meat like flank or skirt steak which is delicious but I also love it with grilled salmon.  The Copper River Salmon is available now so I bought a beautiful filet to grill and made my version of chimichurri sauce to serve with it.  The sauce can be made by putting all the ingredients in a food processor, or roughly chopping everything for a chunkier sauce.  It is great both ways.  This time I used the food processor.  When using this sauce with beef you can use half to marinate and reserve the other half for serving.

Chimichurri Sauce

1 cup fresh Italian parsley
1 cup fresh cilantro
3/4 cup olive oil
3 Tablespoons fresh lemon juice
5 garlic cloves
1 Tablespoon cumin
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes

Combine ingredients in a food processor and blend well
Store sauce in an airtight container for up to 3 days
Cut a 2lb. wild salmon filet into 6-8 pieces and sprinkle with sea salt
Grill skin side down over medium-high heat for 4-5 minutes
Slide spatula in between skin and filet and flip
Discard skin with tongs and cook for an additional 4 minutes or until desired doneness
Serve with Chimichurri and enjoy!
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