RACHEL LETT
Delicate, blushing salmon with a vibrant, punchy green sauce.
Pan fried Salmon with Chimichurri Sauce
SERVES 2
2 salmon fillets
knob of ghee
salt & pepper
Chimichurri sauce
30g parsley
30g coriander
1 tablespoon oregano leaves
1 green chilli
1/4 small onion or 1/2 shallot
1 small garlic clove
2–3 tablespoons apple cider vinegar
5–6 tablespoons olive oil
1 teaspoon smoked paprika
salt & pepper
Ingredients
Melt a knob of ghee in a heavy based frying pan on a medium heat.
Season the salmon with salt and pepper.
Fry, skin side down, for 3 minutes until crispy. Carefully turn over and fry the flesh side for 1–2 minutes until just cooked through.
While the salmon cooks, get on with the chimichurri sauce. In a blender whizz together the herbs, chilli, onion and garlic until well chopped and combined
Stir in apple cider vinegar, olive oil and smoked paprika, season to taste with salt and pepper.
Once the salmon is cooked, leave to rest for a few minutes and then serve with a generous spoon of chimichurri sauce.