• cilantro 1 cup packed cilantro, stems removed
  • crushed red pepper 1/2 teaspoon crushed red pepper
  • cumin 1/4 teaspoon cumin
  • flat leaf parsley 1 cup packed Italian flat leaf parsley, stems removed
  • garlic 3 cloves garlic
  • kosher salt 1/2 teaspoon kosher salt
  • limes 2 limes thinly sliced
  • olive oil 1/2 cup olive oil
  • red wine vinegar 1/4 cup red wine vinegar
  • salmon filet 1 - 1 1/2pound salmon filet, cut into 1 inch pieces
  • salt and pepper salt and pepper
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How to make it

  1. Make the chimichurri sauce first.
  2. Place cilantro, parsley, kosher salt, cumin, red wine vinegar and crushed red pepper in a food processor. Pulse the food processor and slowly add in the olive oil until the mixture emulsifies, about 1 minute.
  3. Let set at room temperature until ready to use.Season the salmon liberally with salt and pepper. To assemble skewers, thread one piece of salmon followed by one lime slice. 5
  4. 6 salmon pieces per skewer. Repeat until all salmon is skewered. Preheat a grill over medium high heat. Spray grill with non-stick spray. Grill salmon 2
  5. 3 minutes per side or until cooked through.
  6. Remove skewers from grill, drizzle with chimichurri and serve. You will likely have left over chimichurri, keep leftovers refrigerated and pour over grilled steaks and chicken.