Grilled Salmon with Caper Chimichurri

Ingredients

• 1/2 cup(s) fresh parsley, leaves
• 2 Tbsp fresh oregano, leaves
• 1/2 small uncooked shallot(s), chopped
• 1 1/2 Tbsp capers, rinsed and drained
• 1 Tbsp red wine vinegar
• 1 Tbsp water
• 1 clove(s) garlic clove(s), chopped
• 1/4 tsp crushed red pepper flakes
• 8 tsp olive oil, divided
• 1 pound(s) uncooked salmon fillet(s) with or without skin, but with skin recommended (center-cut)
• 1/4 tsp table salt
• 1/4 tsp black pepper

Instructions

1. Put parsley, oregano, shallot, capers, vinegar, water, garlic and red pepper flakes in bowl of a food processor; process until smooth. With motor running, drizzle in 2 Tbsp oil. Transfer chimichurri to a bowl; let sit at least 30 minutes (or make ahead and refrigerate for up to one week).
2. Meanwhile, bring salmon to room temperature for 15 to 30 minutes; brush with remaining 2 tsp oil and then sprinkle with salt and pepper.
3. Heat a grill or grill pan to medium-high heat (should be hot but not smoking).
4. Place salmon, skin-side down, on prepared grill pan or skin-side up, on a grill grate. Reduce heat to medium and cook, without flipping, until fish releases easily from pan or grate, about 6 to 7 minutes. Carefully flip fish and cook until fish flakes easily with a fork, about 5 to 6 minutes. (If using a gas grill, cover salmon during cooking.)

Notes

Serving size: 4 oz salmon, 1 1/2 Tbsp sauce