- by Melissa A. Trainer
Grilled Copper River Sockeye With Chimichurri
- by Melissa A. Trainer
By Melissa A. Trainer
Courtesy of our partner,Copper River Marketing Association
Ingredients
Serves 2
- 2 five-to-six-ounce Copper River sockeye fillets, pin bones removed
- Dash of salt
- Canola or olive oil spray for coating the fillets
- 2 garlic cloves, peeled and chopped
- ¼ teaspoon ground cumin
- ½ bunch fresh cilantro
- 2 Tablespoons fresh lime juice
- ¼ cup olive oil
- 2 Tablespoons water
Instructions
- Sprinkle the salmon fillets with salt and spray both sides lightly with oil.
- In a food processor or mini chopper combine the garlic, cumin, fresh cilantro, and lime juice. Pulse the ingredients four or five times to combine and then run the machine for 20 seconds. Add the olive oil and water and process the mixture until it is a pourable consistency but not completely pureed.
- Preheat the grill to medium high heat, about 400 F. Place salmon fillets, flesh side down, on the grill and grill for about two minutes. Flip the fillets to skin side down and grill for about 10-11 minutes, or until the fish is opaque and flakes easily with a fork.
- Transfer salmon to a plate and top with chimichurri.
Shop copper river salmon
Copper River King Salmon Portions
From $79.90
Copper River Sockeye Salmon Portions
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