Barbecued Salmon Steaks with a Minted Chimichurri Drizzle

Serves:

ABOUT THE RECIPE

Fresh Mint and Fish go together like a warm hug and an unexpected lip kiss from the
neighbors that just moved in down the road (BTW they are from Europe). Okay, that
wasn’t my best analogy but I promise some little chef is going to get hugged and kissed
after making this dish.

Ingredients

4 Salmon Steaks-1-inch thick (Will Also Work Great with Halibut)

Lemon wedges for serving

For the Minted Chimichurri Drizzle (this is also going to be our marinade)

1½ cups fresh mint leaves

4 cloves of garlic crushed

1 teaspoon kosher salt (plus more to taste)

½ teaspoon black pepper, freshly ground

3 tablespoons of good red wine vinegar

½ cup of olive oil

3 tablespoons of water

Preparation

First make the chimichurri drizzle by adding all of the ingredients in a food processor or

blender until smooth and set aside; you might need to add a little more water to make it

pourable and of course adjust salt if necessary.

Pat the Fish Steaks dry with paper towels, place the steaks in a shallow bowl or pie plate.

Now take half of the Chimichurri drizzle and gently rub into the fish, both sides; cover

with plastic wrap and let marinate on the counter for 30 to 60 minutes. If you want to

marinate longer you can in the refrigerator of course, just please let the fish come to room

temperature before grilling.

Prepare charcoal or preheat grill to medium- high heat.

Remove the fish from the marinade and season both sides of the fish with a little more

salt.

Grill the fish (lid down) on the medium high heat for about 5 minutes per side or until the

fish is just opaque when fork tested. To serve, transfer the Salmon to a large serving

platter and garnish with lemon wedges. Drizzle the fish with a little of the Chimichurri

and serve the rest on the side. You know what, I just thought of a better analogy. Mint

and Fish go together like cooking for those you love and they clean up afterwards…that’s

pretty sweet you have to admit.