Usually paired with grilled steak, this cilantro-lime chimichurri is paired with grilled salmon. Serve over rice or salad for a light and lively summer meal.
Recipe tags: vegetable base, easy difficulty, lunch, seafood, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| â…“ cup | lime juice, divided |
| 6 | skin-on salmon fillets (each about 5oz) |
| â…” cup | finely chopped fresh cilantro |
| ½ cup | olive oil |
| 1 tsp | liquid honey |
| 2 cloves | garlic, minced |
| ¼ tsp | chili flakes |
| lime wedges, for serving |
Directions
In small bowl, stir together Seasoned Vegetable Base and 1 tbsp lime juice; brush over salmon. Let stand for 20 minutes or up to 1 hour at room temperature.
Meanwhile, preheat grill to medium-high; grease grates well.
In another small bowl, stir together cilantro, oil, remaining lime juice, honey, garlic and chili flakes.
Brush salmon with 1/4 cup chimichurri before placing salmon fillets on grill, skin-side down.
Cook for 5 minutes; using 2 spatulas, carefully flip salmon. Grill for 3 to 4 minutes or until salmon is just starting to flake. Let rest for 5 minutes and peel off skin (the skin keeps the fish moist and prevents it from sticking to the grill).
Serve salmon with remaining chimichurri sauce and lime wedges.
Tips: To broil salmon, arrange marinated salmon on foil-lined baking sheet and brush with ¼ cup chimichurri. Broil for 10 minutes or until fish is lightly charred and starting to flake. If preferred, substitute cilantro with fresh parsley or a mix of fresh parsley and basil.