Usually paired with grilled steak, this cilantro-lime chimichurri is paired with grilled salmon. Serve over rice or salad for a light and lively summer meal.
Recipe tags: vegetable base, easy difficulty, lunch, seafood, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| ⅓ cup | lime juice, divided |
| 6 | skin-on salmon fillets (each about 5oz) |
| ⅔ cup | finely chopped fresh cilantro |
| ½ cup | olive oil |
| 1 tsp | liquid honey |
| 2 cloves | garlic, minced |
| ¼ tsp | chili flakes |
| lime wedges, for serving |
Directions
In small bowl, stir together Seasoned Vegetable Base and 1 tbsp lime juice; brush over salmon. Let stand for 20 minutes or up to 1 hour at room temperature.
Meanwhile, preheat grill to medium-high; grease grates well.
In another small bowl, stir together cilantro, oil, remaining lime juice, honey, garlic and chili flakes.
Brush salmon with 1/4 cup chimichurri before placing salmon fillets on grill, skin-side down.
Cook for 5 minutes; using 2 spatulas, carefully flip salmon. Grill for 3 to 4 minutes or until salmon is just starting to flake. Let rest for 5 minutes and peel off skin (the skin keeps the fish moist and prevents it from sticking to the grill).
Serve salmon with remaining chimichurri sauce and lime wedges.
Tips: To broil salmon, arrange marinated salmon on foil-lined baking sheet and brush with ΒΌ cup chimichurri. Broil for 10 minutes or until fish is lightly charred and starting to flake. If preferred, substitute cilantro with fresh parsley or a mix of fresh parsley and basil.