Try delightful herby Argentinian Chimichurri with salmon or steak. Serve on top of 2 cups raw spinach and ½ cup brown rice. Spinach will wilt under heat of food. You won’t feel like you’re dieting while enjoying this lower fat, sodium and gluten free meal!
4 (6oz) Salmon fillets or 1 ½ pounds flank steak, trimmed
Juice of 1 lime
1 tbsp olive oil
½ tsp salt
¼ tbsp black pepper
½ tbsp ground cumin
½ tsp mustard
1 garlic clove
1 ½ cups fresh parsley
1 cup fresh cilantro
¼ cup green onion, diced
3 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper
Combine olive oil, salt, pepper, cumin and mustard in a small bowl, mix well. Rub salmon or steak with this marinade and place in a large bag. Seal and refrigerate for a least 2hours.
Place chimichurri ingredients in a food processor. Process until smooth.
Remove meat from marinade and place on grill (fish skin side up). Pour as much marinade on meat as will stay on it versus running straight off and throw away the remainder along with the bag. Cook salmon 2 minutes, flip, and cook for another 5-8 minutes. Steak needs about 5 minutes on each side for medium. Adjust time do reach your desired degree, such as medium rare or medium well. Remove from grill allow the meat to rest for 10 minutes. Slice steak against the grain but leave salmon fillets whole. Top with chimichurri sauce.
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|Traditional Chimichurri Sauce||240||32||10||6||10||1240|
|Healthy Salmon with Chimichurri Sauce||428||4||29||38||2||239|
|Traditional Salmon with Chimichurri Sauce||564||33||33||6||10||1350|