Originally published in the October 2005 issue of FOX CITIES Magazine.
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Coat each salmon fillet liberally with olive oil & season with 1 tsp. each of salt & pepper per fillet. Preheat grill to medium high heat.
Place the fillets, skin side down, on the grill & cook 2 1/2 minutes. before turning or flipping. Turn the fillet to achieve crosshatched grill marks & cook for an additional 1 1/2 minutes. Flip the fillet over & brush the Chimichurri Glaze liberally over the fillet while cooking. Cook for 2 min. before turning to crosshatch & then finish cooking for another 2 min. after turning. Remove fillets from grill & place onto a plate.
Cover with aluminum foil, allowing the fish to rest at least 4–5 min. before serving (very important).
2 cloves garlic (minced)
2 jalapeño peppers (seeded, cored & minced)
2 T. fresh cilantro (chopped)
1 large shallot (diced)
1/2 tsp. fennel seed (ground)
1 tsp. lime zest
1 T. brown sugar
1 tsp. mustard, stone ground preferably
2 T. extra virgin olive oil
2 T. sherry vinegar
salt & pepper to taste
Process all ingredients & combine in a bowl. Refrigerate until needed.