Chimmichurri Salmon Recipe


On Tuesday 9th July, it was Argentina’s Independence Day. Many Argentinians would have been celebrating this day for the creation of their modern day country, I instead was merely thinking about steak. A steak the size of my face and the thickness of my wrist.

Argentina is good at steak. I visited a fair few good steak places in London before I moved to the cider and pie-addled West Country, and the best steak I tried was at a small Argentian place on Upper Street, Islington. They served their behemoth steaks pink and smokily seared on a wooden board with just a golfball-sized portion of chunky, picante guacamole and nothing else. Spectacular.

In the midst of craving all this red meat, I remembered that a) There are no Argentinian steak houses in Bristol (to the best of my knowledge) and b) I am poor, and poor won’t get you a massive steak that has the potential to be tenderer than a Frank Sinatra song. Damn.

My first plan was to replace the fillet with a tuna steak – also ruled out due to price. So, on this occasion I had to make do with salmon, which is still a nice option on a hot day. To keep with the Argentinian theme however, I decided to make Chimmichurri, which is to Argentinian cuisine what Daddy’s Brown Sauce is to English breakfasts.

To make the Chimmichurri, you will need:

A small bunch parsley, finely chopped
½ tsp oregano, fresh or dried
½ tsp chilli flakes (I doubled this because I am a badass)
2 garlic cloves (I doubled this too, because I do not have a boyfriend to offend)
2 tbsp olive oil
The juice of ½ lemon
1½ tsp red wine vinegar

Combine all the ingredients either in a blender, or, if you want to go with the Aztec approach as I did, smash it all together using a pestle and mortar. Give it a taste and top up on any ingredients from above that you think are lacking. Then chuck it liberally over your fish, steak or anything else you happen to be eating – this is a seriously underrated condiment which I plan on making far more often.

Buen provecho!


6 thoughts on “Chimmichurri Salmon Recipe

  1. According to my grandparents all the good horsemeat comes from Argentina, also (not a joke, we’re Belgian). I love the picture; it looks fresh and appetising. I haven’t eaten salmon in a while and am tempted to make this!

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