Originating from Argentina and Uruguay, there are a surprising number of stories that claim to be the real way chimichurri was invented. From an Irishman in Argentina craving Worcestershire sauce to varied pronunciations of “give me the curry”, to a “Basque-style herb sauce” and the Quechua term for a strong meat or fish sauce, the possibilities of chimichurri’s origin stories are endless.
Regardless of its official origin, there’s one thing for sure; chimichurri is an incredible addition to any salmon meal. This sauce blends incredible spices like cilantro, cumin, cloves, red onion, chili flakes into what is arguably one of the most flavorful ways to enjoy salmon.
Our very own Chef Nicole has created her own specific version of chimichurri with lemon and cumin that makes this sauce a particularly delicious addition to our wild Alaskan salmon portions or fillets.
[[ recipeID=recipe-8lsnivdhi, title=Grilled Salmon in Chimichurri Sauce ]]
Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.