Cast Iron Salmon With Chimichurri Sauce

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Makes: 4 servings adjust

Directions

Ingredients

  • 1⁄4 cup Salt
  • 1⁄4 cup Sugar
  • 1⁄4 cup Smoked Paprika
  • 1⁄8 cup Granulated Garlic
  • 4 tablespoons Black Pepper
  • 4 tablespoons Chili Powder
  • 4 tablespoons Cinnamon
  • 4 tablespoons Nutmeg

Step 1

Mix together ingredients for Smoked Chili Rub and store in airtight container.

Ingredients

  • 1 bunch Fresh Parsley, Flat leaf or curly
  • 3 cloves Garlic
  • 2 teaspoons Sugar
  • 2 ounces White Vinegar

Step 2

Place ingredients into blender and pulse until mixture is very smooth.

Ingredients

  • 1 3⁄4 cups Olive Oil

Step 3

Remove from blender and whisk in oil. Set aside until service.
 

Step 4

Place a well-seasoned cast-iron skillet in a fire or on top of a grill or stovetop and allow it to get extremely hot.
 

Step 5

Lay your salmon flesh side up in the Smoked Chili Rub and remove, shaking off any excess.

Ingredients

  • 4 Salmon Fillets, 8oz (sub any fish you want to grill)
  • 8 tablespoons Vegetable Oil, (2oz / 8oz fish fillet)

Step 6

Place the oil the skillet (2 oz / fillet) immediately laying the salmon seasoned side down on the hot surface (be careful to lay the fish away from you so you do not get splashed with oil). Cook the salmon on this side 3-4 minutes, and then flip it over and cook for an additional 2 minutes (This should produce a medium to medium-well cooked salmon, depending on thickness).
 

Step 7

Serve the fish with the Chimichurri Sauce spooned over top.
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