Horseradish Grilled Salmon with Lemon-Mint Chimichurri

Grilled salmon is topped with horseradish and served with a chimichurri prepared using mint leaves, lemon juice and cilantro.

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Ingredients:

• 1 cup packed fresh mint
• 1/2 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 1/4 cup packed fresh cilantro
• 2 garlic cloves, halved
• 1/4 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper
• 1 teaspoon salt
• 3 Tablespoons vegetable oil
• 2 Tablespoons prepared horseradish
• 1/4 teaspoon coarsely ground black pepper
• 6 1-inch-thick salmon fillets (about 6 ounces each)

Method

For the chimichurri, combine mint, olive oil, lemon juice, cilantro, garlic, coriander, red pepper, and 1/2 teaspoon of the salt in a food processor or blender. Cover and process or blend until pureed. Transfer to bowl; cover and chill while preparing salmon. Whisk together vegetable oil, horseradish, the remaining 1/2 teaspoon salt, and black pepper; brush over both sides of each salmon fillet. Spray a grill rack generously with nonstick cooking spray. Grill salmon over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Serve with chimichurri.

Notes: You can make the chimichurri several hours ahead of time.

Number of servings: 6

Submitted By: Camilla S.
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