Roasted Chimchirri Salmon on Mixed Greens
Prep time: 10 minutes
Roast time: 10 - 20 minutes
¼ cup extra virgin olive oil plus a bit to drizzle over fish
Juice of 1 large lime
½ tsp toasted sesame oil
½ cup fresh herbs (normally I’d use cilantro, but all I had was parsley and mint…a fine combo)
½ small jalapeno pepper, seeded and finely minced
2 salmon fillets (tilapia or halibut fillets would work too)
Drizzle of good extra virgin olive oil
1 spoonful of chimchirri sauce per fillet
2 big handfuls of mixed greens (or baby spinach or arugula)
2 green onions, finely sliced (white and green parts)
A few sprigs of fresh herbs, coarsely chopped
1 carrot, peeled and coarsely grated
1/3 English cucumber, partially peeled and finely diced
1. Preheat the oven to 400°F/200°C. Prepare rimmed baking sheet with foil. Oil the foil if your fillets don’t have skin.
2. While the oven is preheating, make the chimchirri sauce…Just combine everything in a small bowl or measuring cup and taste. Set aside.
3. Place the salmon skin side down. Drizzle with a little olive oil, spoon some chimchirri sauce over each fillet and sprinkle some smoked paprika.
4. Roast for 10-20 minutes depending on the thickness of the fish.
5. In the meantime, prepare the salad. Toss all the vegetables in a large serving bowl and set aside.
6. Once the salmon is cooked through (light pink on the inside and fairly firm to the touch in the thickest part) allow it to rest for about 10 minutes.
7. Give the dressing a final mix and toss into the salad, saving a bit to spoon over the fish. Toss the salad, place the fillets (without skin) over the salad, and spoon the last of the chimchirri over the fish.
Serve with some crusty bread and white wine…what more do you need!