Chimichurri Sauce & Marinade:
½ cup firmly packed fresh flat leaf parsley, remove stems
3 garlic cloves
¼ cup Extra Virgin Olive Oil (EVOO)
1 Tbsp white wine vinegar
½ tsp salt
¼ tsp pepper
¼ tsp red pepper flakes
In a food processor add parsley and garlic; process with a few pulses. Stir in EVOO, vinegar, salt, pepper and red pepper flakes.
Use half of the sauce to marinate the salmon filets for at least 30 minutes. Save the rest to use as a topping once fish is grilled.
Roasted Cauliflower:2 cups of cauliflower florets
Extra Virgin Olive Oil (EVOO)
Salt and pepper
Fresh lemon juice
Freshly grated parmesan cheese
Preheat oven to 425 degrees. Place cauliflower on a baking tray, drizzle with EVOO and sprinkle with salt and pepper. Roast cauliflower for 15 minutes. Using tongs, flip florets over, spinkle with lemon juice and cook for an additional 10 minutes, until florets are browned and just fork tender. Sprinkle with parmesan cheese.
Serve grilled fish over a bed of rice with cauliflower. Drizzle fish with extra chimichurri sauce.
If you like this recipe, try these:
Chimichurri Chicken Pita