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!

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

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.

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