Grilled Salmon with Chimichurri Rojo

10 minutes Prep Time
20 minutes Cook Time
4 Servings

If you aren’t making this sauce this spring/summer, you are missing out. Spicy and packed with flavor, this tomato based chimichurri rojo is a versatile sauce, and is perfect for grilling season. With roasted bell pepper, cilantro, Fresno chili, Tuttorosso Petite Diced Tomatoes, garlic, lemon juice, olive oil, and paprika, this sauce comes together in just minutes. A great pairing for grilled meat or seafood, in this case salmon.  @TheBoldAppetite    @theFeedfeed

Ingredients

  • 1 Fresno chili, roughly chopped
  • 1 garlic clove, peeled
  • 1 cup fresh cilantro, loose, stems included
  • 1 red bell pepper, roasted (if using pre-bought, use 3/4 cup)
  • 1/2 teaspoon paprika, sweet variety
  • 1/2 teaspoon smoked paprika
  • Juice of one lemon
  • 1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
  • 1/2 teaspoon kosher salt, plus more to taste
  • 4 tablespoons olive oil
  • 4-5 salmon fillets

Instructions

Chimichurri Rojo: Step one

In a food processor add Fresno chili, garlic, cilantro, roasted pepper, paprikas, lemon juice, Tuttorosso Petite Diced Tomatoes and salt.  Pulse a few times then on low stream add the olive oil.  Process to desired consistency.  Place in the refrigerator for 20 minutes to chill.  

Salmon: Step one

Season salmon fillets with olive oil and a heavy pinch of salt.  Thoroughly coat both sides. 

Step two

Preheat the grill to 500°F. (Note: Oil the grates prior to preheating, if putting the salmon directly on the grates, or oil a grill pan after the grill has preheated.)

Step three

Place the salmon on the grill skin side down. Depending on how large your fillets are, grill for 6-9 minutes with the lid closed. Flip and grill for another 6-9 minutes or until desired doneness.

Step four

Top grilled salmon with chimichurri rojo. 

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