Salmon with Orange Pistachio Chimichurri

Life has been pretty crazy this summer, and I have gotten WAY off track with the blogging! I wish I could say that things will slow down, and I will be posting as often as I used to– but the truth is, life is only going to get crazier from here on out, as we anticipate some big, exciting changes! But if there is one thing I have learned from taking a step back, and prioritizing my time, it’s that quality is always more important than quantity. So although I won’t be posting as MANY recipes, the ones I do post from here on out will be much better!!

This is one of the best recipes I have created yet, and even though I haven’t had a moment to post it yet this summer, I have made it several times for family and friends! I love it because it’s so different to your every day butter-and-lemon salmon dinner, but it’s just as quick and simple. I received a great tip a little while back, to pair salmon with oranges rather than lemon, so I decided to make an orange chimichurri with some salty pistachios to balance out the sweet, and some fresh cilantro and parsley. I love the balance of flavors, and the chimichurri is so flavorful and delicious, I quite literally eat it with a spoon every time I make it! I hope you guys love this recipe as much as I do!

Ingredients:
1 large salmon filet
2-3 Tbsp olive oil
kosher salt and pepper
3 satsumas/clementines, sliced
{for the chimichurri}
2 cups fresh cilantro
1/2 cup fresh parsley
4 satsumas/clementines, peeled and segmented
1/2 cup orange juice
1/2 cup pistachios, peeled
Pinch cumin
kosher salt and pepper

Directions:
Place the salmon filet on a parchment/foil-lined baking tray. Season generously with kosher salt and pepper, then drizzle with olive oil. Place sliced clementines to cover, then place in a cold, un-preheated oven. Set to 400degF, and set a timer for 25 minutes.

Place all ingredients for the chimichurri in a food processor, and pulse until finely chopped.

When the salmon comes out of the oven, move to a platter, arrange the sliced clementines on the side, and spoon the chimichurri on top. Serve with fresh couscous, or some rice pilaf and asparagus.

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We are so fortunate here in Mattawa to live 10 minutes from the Columbia River with fresh King Salmon! My husband and I have been fishing for the past couple of weeks, with no luck yet :-/ but as counts rise this next month, I am hoping to make many more delicious salmon recipes! So watch this space! 

<3 Sarah