Chimichurri Rubbed Salmon with chorizo bolognese, tagliatelle, micro basil Featured

Chimichurri Rubbed Salmon with chorizo bolognese, tagliatelle, micro basil

This bold tagliatelle dish comes with chimichurri rubbed salmon. The Chimichurri is made by pulsing together flat leaf parsley, garlic, diced red onion, red wine vinegar, lemon juice, zest and olive oil. A Bolognese sauce, or ragu in Italian, complements the chimichurri rub and tagliatelle combination. To finish, fresh and green micro basil atop.

Chimichurri Rubbed Salmon

Serves 4

8 ounces Coho salmon
Chimichurri, recipe follows
Chorizo Bolognese, recipe follows
1 pound tagliatelle pasta, cooked according to package instructions.

Chimichurri

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

  1. In food processor, combine all ingredients except olive oil. Pulse 15 seconds. Slowly add olive oil and pulse until well combined.
  2. Rub both sides of salmon filets before grilling.

Chorizo Bolognese

2 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
  1. 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.
  2. 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.
  3. Reduce heat to low and let sauce cook down slowly for 2 hours until rich and thick.
  4. Add cooked pasta to sauce and stir to combine. Add parmesan cheese and stir to combine.
  5. To serve place grilled salmon on center of plate and add a generous scoop of chorizo bolognese. Top with micro basil.
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