Chimichurri Salmon With Charred Mango Salsa Recipe

Cooking Directions

• STEP 1.In a blender or food processor, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper to make the chimichurri sauce.
• STEP 2.Marinate the salmon fillets in the chimichurri sauce for at least 30 minutes.
• STEP 3.Grill the salmon fillets over medium-high heat for 4-5 minutes per side, or until cooked to your desired doneness.

Cooking Tips

• Make sure to preheat the grill before cooking the salmon to ensure even cooking.
• Serve the Chimichurri Salmon with Charred Mango Salsa with a side of rice or quinoa for a complete meal.
• Leftover salmon can be stored in the refrigerator for up to 2 days.

Storage and Serving

• Serve the Chimichurri Salmon with Charred Mango Salsa immediately while hot.
• The charred mango salsa can be stored in the refrigerator for up to 3 days.
• Reheat leftover salmon in a skillet or in the oven at a low temperature to prevent overcooking.