Chimichurri is an Argentinian green sauce, an herb vinaigrette of sorts. Actually, one could think of it as pesto’s South American cousin, and we all know how versatile pesto is! Meat, fish, vegetables or starches, chimichurri can handle them all. Here, it’s teamed up with goodness from the grill to create a quintessential summertime meal.
What you’ll need:
20 sprigs fresh flat-leaf parsley (0.7 oz) 1 garlic clove (0.2 oz) 1 tablespoon fresh oregano leaves (0.12 oz) 1 tablespoon red wine vinegar (0.6 oz) 6 oz couscous 2, 6 oz fresh salmon filets (12 oz) 7 oz pattypan squash 1 lemon (4 oz) olive oil coarse salt freshly ground black pepper Small saucepan grill, grill pan or large skillet
Prepare ingredients Remove parsley and oregano leaves from stems and finely chop (2 tablespoons parsley, 1 tablespoon oregano). Peel and finely chop garlic.
Combine chimichurri Combine herbs, garlic, ¼ cup olive oil and vinegar. Season with salt and pepper.
Make couscous Put uncooked couscous in small bowl. Stir in 1 tablespoon olive oil (make sure that the oil coats each grain) and season lightly with salt and pepper. Bring ¾ cup water to a boil in a small saucepan and pour over couscous. Cover bowl with plastic wrap and set aside.
Prepare for grilling Heat grill, grill pan or large skillet to high. Cut lemon in half; cut squash into 2” pieces. Brush squash, cut sides of lemons and salmon on all sides with oil, season with salt and pepper.
Cook squash and salmon Place lemons on grill (cut-side down) and cook until browned, about 1-2 minutes. Remove. Put squash and salmon (skin side up) on grill, and let grill for 4 minutes. Carefully flip the salmon and turn squash, and continue to grill until salmon is firm and squash is golden and has softened slightly, about 2-3 minutes, removing each piece as it is done.
Finish Fluff couscous with a fork. Divide among plates. Break up salmon pieces and place on couscous with squash and a drizzle of chimichurri. Enjoy!
Suggested Sips: A Pinot Noir with good balance and structure