Fillet of Salmon with Pickled California Prune Chimichurri

Here’s a new summer recipe from Chef Peter Sidwell. It’s perfect for a light lunch or supper, and can be cooked indoors or outside, so with lighter evenings and warmer weather why not fire up the barbecue, pour a glass of crisp white wine and share a simple but tasty salmon dinner

Makes: 4Prep Time: 15 minutesCook Time: 10 minutes

INGREDIENTS

  •  
  • For the chimichurri:
  • 1 clove garlic - chopped
  • 1 medium red onion - chopped
  • 1/2 red chilli - seeds removed, and chopped
  • 70ml red wine vinegar
  • 150g California Prunes - chopped
  • 100ml extra virgin olive oil
  • 2 bunches flat leaf parsley
  • For the salmon:
  • 4 x 180g portions salmon fillet
  • 1tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 2 bunches asparagus
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DIRECTIONS

  1. Mix together the chopped garlic, onions, chilli and California Prunes in a mixing bowl.
  2. Pour over the red wine vinegar and let it stand for 10 minutes, in order to pickle the ingredients and make them nice and tangy
  3. Add the parsley and olive oil and mix the salsa together. Leave to stand while you cook the salmon
  4. Drizzle some olive oil over the salmon fillets and season with salt and pepper
  5. Place the salmon onto a hot barbecue, with the salmon. Cook for 4-5 minutes on each side, or until cooked. My new BBQ soapstone is great for cooking fish outside, but if you want to cook inside instead, place the salmon and asparagus onto a baking tray and grill for approximately 8-10 minutes until the salmon is fully cooked
  6. Serve the salmon with the asparagus and California Prune chimichurri salsa

AUTHOR

Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park