Sweet and Savory Salmon Chimichurri
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
This recipe may be a mouthful to say, but it surely is easy to make. This version of baked salmon is the perfect balance of sweet and savory, and the added dollop of chimichurri sauce is definitely the “icing on the cake!” This recipe features Norwegian organic salmon fillets from Heinen’s Seafood Department.
I may be biased for using Cajun seasoning, but to achieve that rich, crusted, deep, orange-seared top look; using Cajun rubs with a mix of brown sugar, agave nectar and citrus juices really makes this dish shine. For the chimichurri sauce, if you don’t have time to make a fresh batch, look for Cindy’s Kitchen Chimichurri Sauce located in Heinen’s Produce Department to use as a shortcut.
Why You’ll Love This Recipe:
- Norwegian salmon is widely marketed with a clear “Seafood from Norway” orgin label and logo, and many customers prefer salmon from Norway over other sources due to their expertise in aquaculture and conditions to responsibly produce safe, healthy, and delicious salmon.
- Have any picky eaters in the family? Cold, clean Norwegian fjord waters contribute to a mild, buttery flavor and tender texture that chefs and home cooks value for grilling, curing, smoking or sushi.
- The citrus and agave really shine in the marinade and basting sauce. You’ll taste every bit of them, and even a warm, buttery texgture to finish. The chimmichurri on top, with a vegetable or side of your choice is a perfect, fufilling dinner.
Sweet and Savory Salmon Chimichurri
Servings: 4
Ingredients
- 4 Norwegian organic salmon fillets
Salmon Marinade
- 1/2 cup soy or tamari sauce
- 2 tbsp Cajun seasoning
- 2 tbsp light brown sugar
- 1/2 orange (juiced)
- 1/2 lemon (juiced)
- lemon (wedges, for garnish)
Basting Sauce
- 1/4 cup agave necatar
- 1/2 of orange (squeezed)
- Cajun seasoning (to taste or liking)
- Light brown sugar (to taste or liking)
Chimichurri Sauce
- parsley (bunch)
- cilantro (bunch)
- 1 tbsp red wine vinegar
- 1 lemon (squeezed)
- 1/4 cup olive oil
- 2 tbsp agave nectar
- 1/4 yellow or red onion
- 3 cloves garlic
- salt and pepper (to taste)
- roma tomato (minced)
Instructions
- In a small bowl, mix the marinade ingredients together, and place the 4 fillets in a large Ziploc, and pour in the marinade. Set in refrigerator for 30 minutes – 1 hour.
- Preheat oven to 430F. Prepare baking sheet with parchment paper lining the bottom.
- Remove fillets from bag, and line them on the baking sheet.
- Before placing in the oven, mix together the avave and orange juice to create a basting sauce. Drizzle over all fillets equally. This doesn’t have to be perfect!
- Mix together about a tablespoon of Cajun seasoning with brown sugar and spread over fillets to your liking, then place in the oven.
- Bake for 20 minutes. I prefer my salmon to be cooked all the way through. If you prefer slight pink, check at 13-15 minutes.
- To finish, dollop a generous amount of chimichurri sauce on top. Store bought, Cindy’s Kitchen is a great shortcut if you don’t feel like making your own.
- Serve with a side or two, and wedges of oranges and lemons if you like.
For the Chimichurri Sauce:
- Combine all ingredients except for the roma tomato and place into a food processor to pulse.
- Mince the roma tomato and pat dry with a paper towel to avoid access liquid.
- Add all ingredients to a bowl and stir together.
