Argentinian Salmon
Ingredients
This recipe is rich in fat, but one-half of its fat content is in the form of healthy omega-3s. It also contains heart-helping monounsaturated fats from extra virgin olive oil and avocado. This dish is also rich in vitamins A, C, D and K, plus potassium and selenium.
1 ½ lbs.
salmon
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ tsp.
kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup
Kowalski's Signature Chimichurri Sauce
½ lb.
yellow and red grape or cherry tomatoes, halved (or quartered, if large)
1
avocado, diced
¼ cup
full-fat plain yogurt
Directions
- Cut salmon into 4 portions; brush lightly with oil and season with salt and pepper.
- Grill fish skin-side down over medium-high heat until flaky and opaque throughout (10-15 min., depending on thickness of fish).
- Meanwhile, smear an equal amount of chimichurri on each of 4 serving plates.
- When salmon is done, transfer a piece to each plate on top of the chimichurri, leaving skin behind.
- Scatter tomatoes and avocado evenly on top of fish.
- Dollop with yogurt; serve immediately.
Find It!
- Find Kowalski's Signature Chimichurri Sauce in the Deli Grab & Go Case.
