Chimichurri Salmon Skewers

This recipe comes courtesy of Life's Ambrosia. The Chimichurri Sauce could be used on just about any fish, meat or poultry; and it truly seals the dish. If the sauce is made ahead; this is a super fast, delicious meal. We bought fresh aspargus at the Boulder Farmer's Market. Simply brush with a thin layer of oil olive, sprinkle on salt and pepper, and shaved fresh garlic. Roast in a shallow baking pan in a 425-degree oven for about 6 minutes; adding fresh Parmesan if desired. I had ready made Spiced Rice with Almonds (blog:4/18/13 label:rice) and both the rice and aspargus complemented the skewers.

Ingredients for the Chimichurri Sauce:

• 3 cloves garlic
• 1 cup packed cilantro, stems removed
• 1 cup packed Italian flat leaf parsley, stems removed
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 cup red wine vinegar
• 1/2 teaspoon crushed red pepper
• 1/2 cup olive oil

 Ingredients for Salmon:

• 1 1/2 pound salmon filet, cut into chunks
• salt and pepper
• 2 limes, thinly sliced

Directions for the Chimichurri Sauce:

Place on the ingredients except the olive oil in a food processor; whirl until chopped. Slowly add the olive oil until mixture emulsifies. You may store the Chimichurri Sauce in the refrigerator, but allow to reach room temperature when ready to use.

Directions for Salmon:

Sprinkle the salmon liberally with salt and pepper.

Thread one piece of salmon on bamboo skewers (skewers should be soaked in water before use) followed by one lime slice. Repeat until all salmon is skewered.

Preheat the grill to medium-high heat. Grease the grill grates.

Grill the salmon 2-3 minutes per side until cooked through. 

Remove from the grill and drizzle with Chimichurri Sauce.