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Salmon Steaks From the Pan With Chimichurri
One of the easiest and most delicious dinners you’ll make, fresh grilled salmon topped with a flavourful chimichurri sauce.
Salmon Steaks From the Pan With Chimichurri
Servings
4
Cook Time
7-8 mins
Ingredients
10
Equipment
Lodge Cast Iron Square Grill Pan 11 inch
Ingredients
4 salmon steaks, each approx. 160 g, skinned and boned
Salt and pepper for seasoning
Kitchen twine
Chimichurri:
1 small bunch of fresh oregano
1 large bunch of parsley, approx. 50 g, washed
3 garlic cloves
1 green chilli pepper
2 tsp. small capers
100–120 ml olive oil
2 tbsp. freshly pressed lemon juice
Freshly ground salt and pepper
Instructions
Pick the oregano and parsley leaves from the stems.
Finely chop the leaves.
Peel the garlic. Chop the garlic and chili pepper extremely finely.
Finely chop the capers.
Add everything along with the herbs to a bowl and mix in the olive oil. Season with the lemon juice and freshly ground salt and pepper.
Pat dry the steaks with kitchen roll. To prevent the steak’s delicate belly flaps from breaking off while turning, wrap kitchen twine once around the side with its skin.
The twine will be removed after cooking.
Preheat the cast-iron grill pan to a medium temperature.
Add the steaks to the pan and fry each side for about 3–4 minutes (depending on thickness), turning just once.
Serve the steaks with the chimichurri:
