I have been wanting to make this amazing chimichurri salmon for the longest time.
The recipe is from an old Martha Stewart’s magazine that I had been keeping it for years. Finally, I got to try it out.
Chimichurri sauce is a South American creation. It’s usually made with cilantro, parsley, garlic and olive oil. There are many variations but this mango chimichurri sauce is absolutely delightful.
The fresh, sweet and tangy mango shines in this chimichurri salmon recipe and lends gorgeous color, fruity taste to an already delicious recipe.
This dish is utterly simple and straight forward to make at home. It’s also versatile as you can spoon the mango chimichurri sauce over chicken or shrimp.
Just look at the pictures above, this homemade chimichurri salmon looks and tastes like it’s straight from restaurants. Bon appetit!
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Chimichurri Salmon with Mango Recipe
Chimichurri Salmon - the best chimichurri salmon recipe ever with mango. So easy, restaurant quality and perfect for dinner tonight.
- 1 mango, peeled, pitted, and cut into small cubes
- 1 bunch cilantro, finely chopped
- 1 bunch Italian parsley, finely chopped
- 1/2 teaspoon red-pepper flakes
- 1/4 cup vegetable oil, plus more for grilling
- 2 tablespoons lime juice
- Ground black pepper
- 2 lbs salmon fillets
Stir the mango, cilantro, parlesy, red-pepper flakes, oil and lime juice together. Season with salt and black pepper.
Heat up a grill or grill pan to medium-high. Lightly oil the hot grill. Season salmon with salt and black pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.