Chimichurri Salmon with Mango
Ingredients
The chimichurri sauce
-
1
mango, peeled, pitted, and cut into small cubes
-
1
bunch
cilantro, finely chopped
-
1
bunch
Italian parsley, finely chopped
-
½
teaspoon
red pepper flakes
-
¼
cup
vegetable oil, plus more for grilling
-
2
tablespoons
lime juice
The salmon
-
2
lbs
salmon fillets
-
to taste
salt
-
to taste
ground black pepper
Instructions
- Combine the mango, cilantro, parsley, red pepper flakes, oil, and lime juice in a bowl. Season with salt and black pepper.
- Preheat a grill or grill pan to medium-high heat and lightly oil it.
- Season the salmon with salt and black pepper, and brush it lightly with oil.
- Grill the salmon skin side up for about 4 to 6 minutes until it starts to turn opaque.
- Flip the salmon and cook for another 4 to 6 minutes until fully opaque.
- Transfer the salmon to a platter, spoon the chimichurri sauce over the top, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
356
Total fat
28g
Total carbohydrates
9g
Total protein
46g
Sodium
105mg
Cholesterol
125mg
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