Serves: 4 (20 Skewers) | Prep Time: 15 Minutes | Cook Time: 12 - 15 Minutes
| 24 hours before you’ve decided to enjoy your salmon, remove from freezer and place in your refrigerator to fully defrost. Once defrosted, take your salmon out of your refrigerator 15 minutes before cooking and allow it to come to room temperature. Do not attempt to defrost your salmon at room temperature or under running water. |
Ingredients
|
[product:alaskan-sockeye-salmon] |
Chimichurri
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 2-3 cloves garlic, minced
- 1 tablespoon chili, finely chopped (Anaheim, jalapeño, Calabrian, etc.)
- 1 tablespoon fresh oregano (or sub 3/4 teaspoon dried oregano)
- Salt and fresh cracked pepper
Directions
- Submerge wooden skewers in water for 30 minutes (this will help to prevent burning on the grill).
- Mix all ingredients for chimichurri in a bowl until well combined. Set aside for serving.
- Pat defrosted salmon dry with paper towels. With a sharp knife, carefully remove skin and slice each filet into approximately 5 “strips” to be skewered.
- Carefully skewer salmon pieces and brush with oil (to prevent sticking).
- Season both sides of salmon skewers with salt and pepper.
- Heat gas or charcoal grill to high heat. Once hot, carefully place your salmon skewers on grill and allow to cook 3-5 minutes per side.
- Serve salmon skewers hot off the grill and drizzle with chimichurri.
Chef’s Tips
- Experiment with different chilis to discover new heat levels and degrees of fruit.
- 2 minutes before salmon skewers are done cooking, carefully brush a little of the chimichurri on.
- Right after the salmon skewers are done cooking squeeze fresh lemon or lime over them for additional flavor boost.
- While red wine vinegar is traditional, experiment with different vinegars, such as white wine, rice, or apple cider for a different flavor delivery.