Chimichurri Rubbed Salmon
8 ounces Coho salmon
Chimichurri, recipe follows
Chorizo Bolognese, recipe follows
1 pound tagliatelle pasta, cooked according to package instructions.
1 bunch parsley
3 cloves garlic, peeled
2 tablespoons red onion, diced
1/4 cup red wine vinegar
1/2 juice and zest of lemon
1/2 cup olive oil
salt and pepper to taste
- In food processor, combine all ingredients except olive oil. Pulse 15 seconds. Slowly add olive oil and pulse until well combined.
- Rub both sides of salmon filets before grilling.
Chorizo Bolognese2 tablespoons olive oil
1 onion, finely diced
1 carrot, chopped
2 celery stalks, chopped
1 leek, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 pound ground chorizo
1/2 cup white wine
1 28 ounce can San Marzano tomatoes, pureed
1 cup parmesan cheese
Micro basil, garnish
- In a large saute pan over medium heat add olive oil and heat until shimmering. Add onion, carrot, celery, leek and garlic and cook until caramelized about 20-30 minutes.
- Add tomato paste, thyme, oregano and chorizo until the sauce takes on a deep, rusty color; about 20 minutes. Add white wine to deglaze pan. Add San Marzano tomatoes.
- Reduce heat to low and let sauce cook down slowly for 2 hours until rich and thick.
- Add cooked pasta to sauce and stir to combine. Add parmesan cheese and stir to combine.
- To serve place grilled salmon on center of plate and add a generous scoop of chorizo bolognese. Top with micro basil.