This easy recipe uses the classic Argentinian sauce combined with the flavour of clementine. It’s sure to make a show-stopping main for your table.
INGREDIENTS
- 800 g salmon side
- 2 tbsp extra virgin olive oilFor the chimichurri sauce
- 125 ml extra virgin olive oil
- 1 tbsp red-wine vinegar
- Zest and juice of 1 clementine
- Large handful fresh flat-leaf parsley, finely chopped
- Few sprigs origanum, leaves picked and chopped
- 1 small red onion, finely diced
- 1 red or green chilli, seeds removed and finely diced
- 2 small garlic cloves, gratedYou will need
- Large roasting tin, lined with baking paper
METHOD
1. Heat the oven to 200°C.
2. Place the salmon side into a lined roasting tin. Rub 1 tbsp olive oil onto each side of the fish and season well. Ensure the salmon is skin-side down and then roast in the centre of the oven for 10–15 minutes. If your salmon is quite thick, it may need a little more time.
For the chimichurri sauce
1. Combine all the ingredients, season and mix well.
2. Carefully remove salmon from the tin and place skin-side down on to serving platter. Spoon over the chimichurri sauce and rest for 5 minutes before serving.
ALSO SEE BEEF WELLINGTON RECIPE
