Pan-Seared Salmon with Chimichurri

From Cook's Country | August/September 2013

Why this recipe works:

Thanks to the food processor, this recipe comes together quickly. The bright flavors of parsley and cilantro cut the richness of the salmon.

Thanks to the food processor, this recipe comes together quickly. The bright flavors of parsley and cilantro cut the richness of the salmon.

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Serves 4

You can make the chimichurri up to 24 hours in advance and store it in the refrigerator.

Ingredients

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