Grilled Salmon with Dill Chimichurri

Serves 6


Salmon with Dill ChimichurriSalmon is probably the fish people grill most often, and it seems that dill is most often the underlying, subtle flavor it is infused with. I guarantee that there's nothing common or understated about this electrifying classic combination. Rice and Pea Salad (see the book) makes a great accompaniment.


Dill Chimichurri
1 tablespoon toasted caraway seeds
1 tablespoon toasted celery seeds
1 tablespoon toasted dill seeds
1 tablespoon toasted aniseeds
1/2 cup distilled white vinegar
4 cloves garlic
2 serrano chiles, seeded and chopped
1/2 cup finely chopped dill leaves
1/2 cup coarsely chopped parsley
1/2 cup virgin olive oil
2 tablespoons anisette liqueur

6 (6-ounce) salmon fillets,
   with skin on
2 tablespoons oil
Kosher salt and freshly ground black pepper
2 cups beet sprouts (optional)


1. To prepare the chimichurri, combine the caraway seeds, celery seeds, dill seeds, and aniseeds in a mortar and work the spices into a fine powder. Transfer to a blender and add the vinegar, garlic, and chiles. purée. Gently fold in the dill, parsley, oil, and anisette and mix until well combined.

2. Prepare a medium-hot fire in the grill.

3. Brush the fillets with oil and season with salt and pepper. Place the fish, skin side up, directly on the hot grate and grill for 3 to 4 minutes, allowing the flesh of the fish to develop definite grill marks. Turn the salmon over to the skin side, cover the grill, and finish cooking for 3 to 4 more minutes. The fish is done when the flesh flakes easily when lightly pressed with a spatula.

4. Divide the sprouts among the serving plates. Place the salmon over the sprouts on each plate, generously pour the chimichurri over the salmon, and serve at once.

Buy the Book!


Douglas Rodriguez's
Latin Flavors on the Grill

With Andrew DiCataldo
Ten Speed Press, 2000
Hardback, $35.00
Color photos throughout
ISBN: 1-58008-055-3
Recipe reprinted by permission.


Douglas Rodriguez's
Latin Flavors on the Grill



Cookbook Profile Archive


This page created December 2000

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home