Salmon with Dill Chimichurri

by Laura Donnelly — June 19, 2007

Grilled salmon is so good and so good for you. Try doctoring it up with salsas (think mango), aioli, or this awesome chimichurri. Grill some asparagus on the side.

Serves 6

6 six-ounce salmon fillets with skin on
2 Tablespoons canola oil
salt and pepper

Dill Chimichurri

1 Tablespoon toasted celery seeds
1 Tablespoon toasted dill seeds
1 Tablespoon toasted fennel seeds
1/3 cup white wine vinegar
4 cloves garlic
1 jalapeño pepper, seeded, finely chopped
1/2 cup dill leaves, chopped
1/2 cup chopped parsley
1/2 cup olive oil
2 Tablespoons anisette liqueur (optional)

1. Grind up the toasted seeds, then add to blender with vinegar, garlic, and jalapeno. Purée, fold in herbs, oil, anisette.

2. Prepare medium-hot fire in grill.

3. Brush fillets with oil, season with salt and pepper. Place fish, skin side up on grill for about four minutes. Turn over to skin side, cover grill, and continue cooking for another four minutes. (When done, fish should flake when pressed with a spatula. Some people prefer salmon rare, so you might want to take it off earlier, as it continues to cook from intense heat, even after coming off the grill.)

4. Top fillets with one or two tablespoons of chimichurri.