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Pan-Seared Salmon with Chimichurri Sauce and Potatoes

The tangy, herby chimichurri sauce is a great complement to the rich salmon.  Barb L.

Serves: 4, 1 fillet each

Ingredients:

3 cups small fingerling potatoes cut lengthwise or other potatoes cut into 3” chunks

5 Tbsp Flying Olive Lemon, Gremolata, or a Single Varietal of Choice

1 tsp kosher salt, divided

¾ tsp black pepper, divided

1/3 cup finely chopped red onion

¼ cup finely chopped fresh Italian (flat-leaf) parsley

3 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar or 1 ½ Tbsp Flying Olive Oregano Balsamic Vinegar

1 Tbsp chopped fresh oregano

1/4-1/2 tsp crushed red pepper flakes

Cooking spray

4 (6-oz each) skin-on salmon fillets

Directions:

Preheat the oven to 425 degrees F.

Combine the potatoes, 1 Tbsp of Flying Olive Extra Virgin of Choice, ¼ tsp salt, and ¼ tsp pepper in a bowl. Toss to coat. Line a baking sheet with sides (jelly roll pan) with aluminum foil. Spray the pan with cooking spray. Spread the potatoes in a single layer on the foil. Roast at 425 degrees F until tender, about 20-25 minutes, stirring after 15 minutes.

Stir together the onion, parsley, Flying Olive Balsamic Vinegar of Choice, oregano, red pepper, and 3 Tbs of the Flying Olive EVOO of Choice. Set the chimichurri sauce aside.

Coat a large cast-iron skillet or grill pan with cooking spray over medium-high heat. Rub the salmon with the remaining 1 Tbsp of Flying Olive Extra Virgin of Choice.   When the oil begins to shimmer, sprinkle with the remaining salt and pepper. Add the salmon to the pan, skin side down. Gently press the salmon with a spatula until the skin flattens, about 15 seconds. Cook until the skin is browned, about 4 minutes. Flip the fish. Cook to the desired degree of doneness, about 2 minutes more or medium-rare. Serve with the chimichurri sauce and the potatoes.

Inspired by a recipe by Robin Bashinksky in Cooking Light Magazine, August, 2018.

Submitted by Barb L.