Ingredients

The following ingredients have 4 Servings
  • 3 cloves garlic
  • 1 cup packed cilantro (stems removed)
  • 1 cup packed Italian flat leaf parsley (stems removed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup olive oil
  • 1 - 1 1/2 pound salmon filet (cut into 1 inch pieces)
  • salt and pepper
  • 2 limes thinly sliced

Instruction

  • Make the chimichurri sauce first. Place cilantro, parsley, kosher salt, cumin, red wine vinegar and crushed red pepper in a food processor. Pulse the food processor and slowly add in the olive oil until the mixture emulsifies, about 1 minute. Let set at room temperature until ready to use.
  • Season the salmon liberally with salt and pepper.
  • To assemble skewers, thread one piece of salmon followed by one lime slice. 5 - 6 salmon pieces per skewer. Repeat until all salmon is skewered.
  • Preheat a grill over medium high heat. Spray grill with non-stick spray.
  • Grill salmon 2 - 3 minutes per side or until cooked through.
  • Remove skewers from grill, drizzle with chimichurri and serve.
  • You will likely have left over chimichurri, keep leftovers refrigerated and pour over grilled steaks and chicken.