Whew! I don't know about you guys, but it's been a pretty crazy few weeks! And it's is most definitely summer here in Colorado. We almost hit 90 last week! Ick! Good thing it's only a few months of summer… not like when we lived in Miami when it was summer all year long. I'm not a fan of being hot. One good thing about Miami was the FOOD!! Quite literally, you could have anything you wanted within about a 45 minute drive (that goes for the shopping, too!), if not less. And one of the delicious sauces that I miss here is the chimichurri. So tangy and herbaceous… and good on just about any protein. Add that to my recent effort to add more fish to my diet. I don't love fish. It's OK, but I'd rather have meat. I know… I know… I'm missing out on so much great nutrition... blah, blah, blah. I'm TRYING! So this recipe is my solution. I've made it twice in 3 weeks! Baby steps, right?
First, prepare the salmon. I used a whole fillet, but you could portion it out if you prefer. Preheat the oven to 350 degrees.
1-1 1/2 lb salmon
salt
2 limes, sliced
3 T butter
Place the salmon in a sheet of foil, salt and cover with the limes and butter, seal the foil and place in the oven for 15-20 minutes
While the salmon is cooking, make the chimichurri.
1/4 c mac nuts, toasted in a dry pan
1 3/4 c cilantro
1/4 c mint
3-4 garlic cloves
1/2 t salt
juice of 4 limes
1/4 - 1/2 c avocado oil
Throw everything except the avocado oil into the food processor and and whir until well chopped.
Add the oil and blend again until smooth. Easy, right?!
Remove your salmon from the foil (be careful of the steam!) and top with your delicious chimichurri and enjoy!
And while you're enjoying this tasty meal… why don't you jot over to Instagram and check us out @phoodmoose. There, you'll see my recent adventures in casseroles, my demos of The Paleo Kitchen, & Quick and Easy Paleo Comfort Meals. It's been a yummy few weeks!
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