Monday, April 16, 2018

Salmon with South American Salsas



We are back home from spending the winter in sunny southern Florida.  It was getting so, so hot down there and I was complaining that I wished the temperatures were cooler. What was I thinking?!
I woke up this morning to snow showers and 31 F degrees. I know that when it does get to be spring here, it will probably roar right into summer. Meanwhile, this salmon dish reminds me of the South American restaurants I loved to go to in Florida. Lots of eateries were blends of the best of different countries like Argentina and Peru. The green Chimichurri Sauce is usually served with an Argentine steak but I found out it goes great with salmon. I left out the diced red bell peppers, so feel free to include them to be totally authentic. Likewise, I riffed on the traditional red onion relish Criolla Salsa by adding spiralized cucumbers. The cucumbers could be cut very thinly as well instead of being "zoodled". Enjoy and think warm thoughts!



Salmon with South America Salsas - Serves Four



Ingredients:

1 medium sized cucumber
1 medium red onion - divided
Juice of 1 lime - about 2 tablespoons
1/2 teaspoon kosher salt - divided
1 bunch fresh cilantro - divided
1/2 teaspoon red pepper flakes - divided
1 bunch fresh flat leaved parsley
2 garlic cloves
1/4 cup olive oil
2 tablespoons red wine vinegar
4 salmon fillets
1/2 teaspoon seasoning salt




Directions:


Make the Cucumber "Criolla Salsa" by spiralizing the red onion or thinly slicing it. Place the onion slices in a bowl of ice water for at least five minutes so they won't taste bitter. Meanwhile, spiralize or julienne cut the cucumber and place it in a bowl with lime juice , 1/4 cup chopped cilantro leaves, 1/4 teaspoon kosher salt and 1/4 teaspoon red pepper flakes. After their "soak", drain the red onions, pat them dry with a paper towel. Hold back enough red onions to make 2 tablespoons diced (for chimichurri sauce) and add the remainder of them to the bowl. Gently toss and set aside. 





Make the chimichurri sauce by placing in a blender or food processor: 1/2 cup cilantro leaves, 1/2 cup parsley leaves, 1/4 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, 2 finely minced garlic cloves, 1/4 cup olive oil, 2 tablespoons red wine vinegar and the 2 tablespoons diced red onion that was set aside. Pulse of process until the mixture is combined but still retains a somewhat coarse look. Set aside until serving time.




Pan fry the salmon by placing 2 tablespoons of oil in a skillet. Heat to medium high and place the fillets skin side down in the pan. Sprinkle the seasoning salt evenly over the 4 fillets. Cook for 5 minutes. Juices should be oozing up to the top surface of the fillets. Flip over to finish them off, cooking them another 4 minutes.
To serve, divide the Cucumber "Criolla" between four serving plates. Place a salmon fillet, skin side down, on each plate and spoon the Chimichurri Sauce over each one. 




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