Chimichurri Salmon Dinner Plate

Written By Zoe Van Velzen

I made this delicious dinner plate the other night for my brother and I. It’s healthy, easy, and all comes together well. It’s baked salmon with chimichurri sauce, cilantro lime rice, and brussel sprouts. If you’re going to make this entire meal for dinner; here’s how I would reccommend you plan your cooking order. I would start by preheating the oven to 4ooF and then making the chimichurri sauce because the flavors will combine together well in the fridge until you’re ready to use it. Next, prepare the brussel sprouts and salmon recipes. Throw them into the oven at the same time. Once those are in the oven, start cooking your rice. By following this order it will help ensure that everything is about ready at the same time for dinner.

Chimchurri is a traditional sauce originating from Argentina and Uruguay. It’s made of herbs, oil, and seasonings. It’s delicious with steaks and other grilled meats. I first discovered chimichurri when preparing for a cooking competition with my friend. We were in FCCLA in high school. It’s a family and consumer sciences club. We were going to compete in culinary arts. We had to prepare a steak dinner with chimichurri, mashed potatoes, asparagus, and a chocolate lava cake dessert. Everything was so delicious and fun to make! Unfortunately, the competition was supposed to take place in 2020, so it was cancelled due to COVID. But, practicing for it and trying all of the foods was a lot of fun, and now I know about chimichurri sauce, and how well it pairs with meats.

Chimichurri Sauce

1 bunch of parsley

1 bunch of cilantro

1/4 cup red wine vinegar

1/2 red onion, cut into four pieces

5 cloves garlic

1 teaspoon salt

1 teaspoon oregano

1 teaspoon red pepper flakes

1 teaspoon black pepper

1 small jalapeno or half of a large one

Juice of half a lemon

1/2 cup olive oil

  1. Combine everything except olive oil in a food processor. Slowly add in oil until combined. Should be chopped, not mushy.

  2. Refrigerate until needed.

Brussel sprouts are a simple and delicious side that can go with any meal. I always loved making different brussel sprout dishes for family holidays. My friend discovered their love of brussel sprouts by cooking them with lemon juice and tajin. There are so many recipes out there for brussel sprouts, but here’s a simple one that doesn’t involve much work or ingredients. I did make this recipe a little spicy so make it with caution or adjust seasonings as needed.

Brussel Sprouts

2lbs brussel sprouts

2 Tablespoons olive oil

1/4 teaspoon paprika

1/4 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

  1. Preheat oven to 400F.

  2. Mix together everything except brussel sprouts in a bowl.

  3. Cut all of your brussel sprouts in half, removing the outer layer. Place them in a colander and wash them in the sink. Toss them in the spice bowl and mix to coat.

  4. Cover a baking sheet with aluminum foil. Spread the brussel sprouts across the foil in an even layer.

  5. Bake for ten minutes. Remove the tray from the oven, mix around the brussel sprouts, and return to the oven for another ten minutes. Remove the brussel sprouts again and mix around. You want a crispy outside and a soft inside. If they aren’t ready yet then return in the oven for another five minutes. Enjoy!

Baked Salmon

4 Salmon fillets

1 teaspoon of salmon rub seasoning (I used one from Trader Joes)

1 teaspoon of salt

1 teaspoon of black pepper

2 Tablespoons of olive oil

  1. Preheat oven to 400F.

  2. Prepare a glass baking dish by drizzling it with olive oil.

  3. Place salmon fillets side by side in the baking dish.

  4. Season fillets with about 1/4 teaspoon of each seasoning.

  5. Bake in oven for about 20-25 minutes or desired doneness. Enjoy!

Cilantro Lime Rice

2 cups of basmati rice, cooked

1 bunch of cilantro, minced

Juice of one lime

1 teaspoon of salt

1 teaspoon of black pepper

  1. Mix all ingredients together in a bowl. Taste and adjust salt and pepper as needed.

Notes: I made the rice in a rice cooker. It’s 2 cups of rice with 2 1/2 cups of water.

Plating food can be difficult, but fun. It’s basically an art-form in itself. You can look at picture references or try your best. Just be creative and think about how you want things to interact on the plate. With this dish, I knew I wanted my chimichurri sauce on my salmon, and the rice and brussel sprouts on the side. So, I started by making a pile of rice. I tried to keep the rice pile to a quarter of the plate and round it into a circle. I then gently placed my salmon fillet on top, leaning it against the pile. Then, I placed a side of brussel sprouts next to my salmon and rice. I finished off the plate by spreading chimchurri sauce across my salmon. Plating can have hundreds of variations so have fun and do what looks good to you! You can smear the sauce across the plate or pile everything high in a bowl. It’s up to you!

Zoe Van Velzen