Description
Chimichurri salmon with mango is a vibrant and flavorful dish that perfectly balances the zesty chimichurri sauce with the sweet, juicy notes of fresh mango. This recipe is ideal for summer barbecues or cozy dinners, creating a delightful culinary experience that will impress your guests. With its vibrant colors and enticing aromas, this dish not only tastes fantastic but also looks stunning on your table.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 ripe mango, diced
- 1 cup flat-leaf parsley, chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a food processor, blend parsley, garlic, red wine vinegar, olive oil, salt, pepper, and red pepper flakes until smooth. Let sit for 10 minutes.
- Marinate the Salmon: Place salmon fillets in a shallow dish or resealable bag. Pour half of the chimichurri marinade over them and marinate for at least 30 minutes.
- Cook the Salmon: Preheat grill or skillet over medium-high heat. Sear salmon skin-side down for about 4-5 minutes per side until golden brown and flaky.
- Make Mango Salsa: While salmon cooks, toss diced mango with remaining chimichurri sauce.
- Serve: Plate salmon topped with mango salsa and garnish with extra parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: South American
Nutrition
- Serving Size: 1 salmon fillet (170g)
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg