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Blackened Summer Salmon with Chimichurri and Fresh Corn Salad Recipe

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4.3 from 15 reviews

This vibrant Blackened Summer Salmon with Chimichurri recipe combines a smoky, spiced salmon grilled to perfection with a fresh and zesty chimichurri sauce and a bright summer tomato salad. Ideal for warm-weather meals, this dish balances bold flavors and healthy ingredients for a delicious and nutritious dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chimichurri Sauce

  • 1 cup fresh cilantro
  • ⅔ cup fresh parsley
  • ¼ cup fresh oregano
  • 2 garlic cloves, minced
  • ⅔ cup olive oil
  • 1 tablespoon red wine vinegar
  • Pinch kosher salt
  • Pinch black pepper
  • ¼ teaspoon crushed red pepper flakes

Summer Salad

  • 3 ears of corn, cut from the cob (grilled or fresh)
  • 1 ½ cups cherry tomatoes, sliced
  • ¼ cup fresh cilantro
  • 1 avocado, cubed
  • Kosher salt and black pepper, to taste
  • A squeeze of fresh lime juice

Salmon

  • 2 pound salmon filet
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Pinch kosher salt
  • Pinch black pepper
  • Pinch crushed red pepper flakes

Instructions

  1. Prepare Chimichurri Sauce: Combine parsley, cilantro, oregano, and minced garlic in a food processor. Pulse until leaves are finely chopped. Add red wine vinegar and pulse once more. With the processor running, slowly stream in olive oil until combined. Stir in salt, pepper, and crushed red pepper flakes. Adjust seasoning to taste. Set aside or refrigerate if making ahead.
  2. Make Summer Salad: In a bowl, combine corn kernels (grilled or raw), sliced cherry tomatoes, and fresh cilantro. Season with salt, pepper, and squeeze fresh lime juice over the mixture. Stir well. Add cubed avocado just before serving to keep it fresh.
  3. Prepare the Salmon: Preheat your grill to 400 to 450°F (204 to 232°C). Pat salmon dry with a towel. In a small bowl, mix smoked paprika, dried oregano, garlic powder, crushed red pepper flakes, salt, and pepper. Evenly sprinkle this spice blend over the salmon filet.
  4. Grill the Salmon: Place the seasoned salmon on the grill skin-side down. Close the grill lid and cook for 6 to 8 minutes until the salmon is opaque and slightly pink in the middle. Avoid overcooking to maintain moistness.
  5. Rest the Salmon: Remove the salmon from the grill and let it rest for 5 minutes. This helps juices redistribute for a tender result.
  6. Serve: Plate the salmon with a generous drizzle of chimichurri sauce and a side of the fresh summer salad. Enjoy immediately for the best flavor.

Notes

  • Chimichurri can be made a day ahead and refrigerated to deepen flavors.
  • Grilling the corn adds smoky flavor but using fresh corn is a great fresh alternative.
  • Adjust the crushed red pepper flakes to control the heat level according to preference.
  • Resting salmon after grilling ensures juicier, more flavorful fish.
  • This recipe works well with a grill pan if an outdoor grill is unavailable.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/blackened-summer-salmon-with-chimichurri-and-fresh-corn-salad-recipe/