Grilling salmon over direct heat and then topping them with this easy chimichurri butter (which you can make in advance)! Dinner can be on the table in about 20 minutes!
Ingredients
Chimichurri Butter:
8ouncesunsalted butter, softened
4clovesgarlic, minced
1cupminced parsley
1tablespoondried oregano
1teaspoonred pepper flakes
1tablespoonfresh lemon juice
1tablespoonred wine vinegar
½teaspoonkosher salt
½teaspoonblack pepper
Salmon ingredients:
4filetsMorey's Steakhouse Salmon
2tablespoonsolive oil, for cooking
Couscous, for serving
Grilled vegetables, for serving
Instructions
For chimichurri butter, in a medium bowl mash together softened butter with garlic, parsley, dried oregano, red pepper flakes, red wine vinegar, lemon juice, and salt and pepper. Once mashed together well, roll the butter tightly in some plastic wrap. Let set in the fridge for at least an hour or overnight. Slice into coins for serving.
For Salmon:
Preheat grill to medium-high heat. Clean the grates of the grill well and brush lightly with olive oil. When grill is very hot, add salmon, skin-side up for 4 minutes. Once seared, flip and cook the rest of the way skin-side down. Drizzle extra marinade over the salmon as it grills. Grill for another 3-4 minutes on the second side until the salmon is flakey and cooked through. Serve the salmon filets while warm over couscous with a side of grilled vegetables. Add a coin of compound butter to the top of the salmon while it is still warm.
Notes
Leftover Chimichurri butter will keep the fridge for up to two weeks. Great on toast, baked potatoes, or any grilled protein.