Chimichurri Salmon Crudo
Serves 215 mins prep0 mins cook
A refreshing no-cook dish featuring fresh wild salmon topped with homemade chimichurri sauce, accompanied by a vibrant avocado-cucumber salad. This simple meal is perfect for warm weather and can be prepared quickly for a satisfying lunch.
0 servings
What you need
Instructions
1: Prepare the chimichurri by mixing parsley, cilantro, olive oil, red wine vinegar, balsamic vinegar, dried oregano, chili flakes, salt, minced garlic, and pepper in a bowl. 2: For the salmon, slice the fish after wrapping it in plastic and freezing it for 30 minutes. Combine with red onion, lemon juice, and chimichurri in a bowl and refrigerate for 30 minutes. 3: For the salad, slice the avocado into wedges and mini cucumbers into half-moons. Squeeze lemon over the salad, then drizzle some chimichurri on top. 4: Serve the salmon crudo and salad together, optionally with toasted sourdough or rice on the side.View original recipe