Crisp-Skin Salmon Fillets with Chimichurri Sauce

Name: Crisp-Skin Salmon Fillets with Chimichurri Sauce
Yield: makes 4 servings
Ingredients: 1 cup finely chopped (but not minced) fresh parsley leaves, preferably flat-leaf; 1/3 cup plus 2 tablespoons extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon finely chopped garlic; 1 teaspoon hot red pepper flakes, or to taste; Salt to taste; Four 6-ounce salmon fillets, preferably cut from the center of a thick fillet, skin on and scaled

December 14, 2011

Strictly speaking, chimichurri is Argentinean, but there is far more salmon in Chile than elsewhere in Latin America, and chimichurri has become pan-continental. Keep the skin on the salmon (make sure it’s scaled), and making it perfectly crisp is nearly effortless as long as you use a nonstick skillet. I love this with Peasant-Style Potatoes (page 477) or Potatoes with Bay Leaves (page 481).

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