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As you well know by now, Friday night is often Salmon night. As you also know, I gravitate often to Mexican spices. Salmon is such a sturdy fish. The salmon holds up so well to the Mexican spices. This dish is perfectly rounded out with a topping of herbs from the Chimichurri and made hearty by serving it on poblano mashed potatoes.
Mexican Spiced Salmon Topped with Chimichurri
I can’t believe that I can write about a recipe this well designed and to think that I actually made this recipe. As my style continues to develop, I am going beyond just carrying one flavor through each component of the dish. I am actually thinking about how components compliment one another. In this case, my Mexican Spiced Salmon is topped with Chimichurri and served on poblano mashed potatoes. In addition to the complimenting flavors, there are great textures in this dish.
I know there are differing philosophies on preparing fish skin side up or down. After experimenting with both approaches, I have found the best method for cooking fish is to begin with the flesh side down and finish heating through on the skin side. This cooking method gets a nice char on the flesh, and then, the cooking on the skin side holds in the moisture.
Ingredients.
Salmon Ingredients
Salmon Spiced.
Salmon Spiced
Salmon Added to the Skillet.
Salmon Added to the Skillet
Salmon Flipped.
Salmon Flipped
Chimichurri Ingredients.
Chimichurri Ingredients
In Cuisinart.
Chimichurri Ingredients in Food Processor
Mixed Up.
Chimichurri Mixed
Plated.
I love chimichurri and have never tried it on salmon. Sounds wonderful…will have to give it a try soon.
Chimichurri is so fresh. It goes so well on so many things.
Great recipe and dish! I love the images too! Salmon is great in so many ways but this sounds amazing!
Thx so much Chris.
OMG! Your dish looks so appetising! I love a salmon dish anytime of the day and this recipe is a keeper.
Thanks so much for the kind words.
Okay this salmon looks phenomenal, but can I just say: poblano mashed potatoes?! Yum!!!
So glad you picked up on the pablano mashed potatoes. They were so good!
This sounds like a fantastic way to prepare salmon. Love the vibrant green of the chimichurri 🙂
The chimichurri does provide a great color contrast to the salmon.
Salmon ranks among my favorite of foods and your Mexican twist on this recipe is indeed compelling and mouthwatering!
Compelling and mouthwatering. I take it that is a good thing! 🙂
drooling!! I will have to try your skin side down method. Those potatoes just sound amazing. I never think to add mexican seasoning to mashed potatoes. Beautiful!
Sam, that is the first time I have tried this idea. I add Mexican twists to so many things. So I am not sure why I had not tried this before. It was great – poblanos and Mexican crema if you have it.