Salmon with Chimichurri Tomato Stew




Makes 5 portions

Chimichurri Sauce

60 mL (1/4 cup) Flat Leaf Parsley, chopped

30 mL (2 Tbsp) Cilantro, fresh, chopped

2 cloves Garlic, minced

30 mL (2 Tbsp) White Wine Vinegar

3 mL (½ tsp) Salt

3mL (½ tsp) Ground Black Pepper

3mL (½ tsp) Red Pepper Flakes


125 mL (1/2 cup) Olive Oil

TT Salt

TT Ground Black Pepper

5 each Salmon fillets (110-140 g each)

227 g (1/2 lb) Red Onion, finely chopped

3-4 cloves Garlic, minced

15 mL (1 Tbsp) Cumin

15 mL (1 Tbsp) Chili Flakes

15 mL (1 Tbsp) Turmeric

2 Bell Peppers, diced

227 g (1/2 lb) Grape Tomatoes, fresh

125 mL (1/2 cup) Balsamic Vinegar

60 mL (1/4 cup) Capers, drained

30 mL (2 Tbsp) Cilantro, fresh, chopped


    1. Make chimichurri sauce. In a food processor or blender, mix parsley, cilantro, garlic, vinegar, salt, pepper and chili flakes. Adjust seasoning as needed. Set aside.
    2. Preheat oven to 350 F. Season salmon with salt and pepper. Preheat pan or grill. Sear salmon on both sides and then finish cooking in the oven.
    3. In a pan, heat oil. Sauté onions, garlic and spices until onion is soft. Add peppers, cook for 3 minutes. Stir in tomatoes, chimichurri, capers and balsamic vinegar. Cook until tomatoes start to burst.
    4. Serve salmon with tomato stew. Sprinkle with chopped cilantro. Great served with whipped potatoes.