Grilled Salmon with Chimichurri Sauce and Kohlrabi-Cabbage Slaw

Chimichurri for Salmon                                                                   Yield: 1.5 cup

1 cup flat leaf parsley, roughly chopped

2 tbl shallot, diced

2 tbl fresh oregano, chopped

1 med. garlic clove, chopped

2 tbl red wine vinegar

1 tsp lime juice

½ cup mild olive oil

½ tsp kosher salt (or more to taste)

Using a food processor (you can also use a regular or immersion blender) place parsley, oregano, shallots and garlic into the processor body. Using the pulse setting, repeatedly pulse for 2-3 seconds (3-4 times, scraping after each pulse)  until the herbs, shallots and garlic have broken down into very small pieces. 

At this point, add the lime juice, red wine vinegar and oil to the herb mixture. Pulse for 3-4 seconds (a couple of times) until you have a loose paste, something resembling a very wet pesto. Add additional salt, if needed. 

Serve Chimichurri on Simple Grilled Salmon Filets.

Store any unused chimichurri in the refrigerator for up to 5 days for maximum flavor/color. The sauce is best served fresh so freezing is not recommended. 

Kohlrabi-Cabbage Slaw                                                      Yield: 6 cups

3 cups red cabbage, thinly sliced and rinsed well 

3 cups kohlrabi, peeled and cut into thin matchsticks

¼ cup orange juice

2 tbl seasoned rice wine vinegar

2 tbl cilantro, minced

2 tbl mild flavored oil (canola or mild olive oil)

½ tsp kosher salt

⅛ tsp white pepper

After slicing the red cabbage, rinse it in cold water until the water is clear.  Mix together the cabbage and kohlrabi in a medium bowl. Set aside.

In a small bowl, whisk together the remaining ingredients. Add the dressing to the kohlrabi-cabbage mixture and toss to thoroughly combine. Adjust salt if needed. 

Serve with fresh Grilled Salmon with Chimichurri Sauce.  

Simple Grilled Salmon Filets                                                   Yield: 2 portions                 

2 - 8 oz salmon portions

1 tsp olive oil

1 tsp kosher salt

1 tsp black pepper, freshly cracked

Heat your grill (making sure the grates are brushed clean) to medium-high heat, a minimum of 450 degrees.

Lightly oil each salmon filet with ½ tsp of olive oil. Season with ½ tsp kosher salt and ½ tsp of black pepper.

When the grill is hot, place the salmon on the grill meat side down for 4 minutes then carefully rotate the salmon 45 degrees (do not flip yet). Allow it to cook for an additional 3 minutes. This will create beautiful grill marks.  Flip the salmon and cook for an additional 3-5 minutes. Remove from the grill and place on a plate or platter (if using).

Top the salmon filets with 2 tablespoons of Chimichurri Sauce for Salmon.