This traditional chimichurri takes on a new twist with the addition of arugula and mint, though you can use any leafy green herb for this recipe.

(Serves 6)

INGREDIENTS

For the Chimichurri

  • 1 bunch fresh cilantro, coarsely chopped including the stems (about 2 cups)
  • 2 cups fresh arugula, coarsely chopped
  • 1/4 cup packed fresh mint leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 small garlic clove, peeled and chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons fresh lime juice
  • 1/2 cup olive oil

For the Salmon

  • 6 eight ounce center cut Verlasso salmon fillets
  • Olive oil
  • Kosher salt and freshly ground pepper

DIRECTIONS

For the Chimichurri

  1. Puree all ingredients in a blender until smooth. Store in refrigerator with some olive oil poured over top. It will keep for up to one week in the refrigerator or in the freezer for us to two months.

For the Salmon

  1. Heat the grill to high, approximately 450 degrees F
  2. Brush the salmon on both sides with oil and season with salt an pepper. Grill the salmon meat side down, until lightly golden, about 4-5 minutes. Turn fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until the skin is browned and the meat is just cooked through but not falling apart, 2-3 minutes more.
  3. Transfer the salmon to serving plates or platter and spoon a few tablespoons of chimichurri over each fillet. Serve immediately.