Description
Salmon baked with basil chimichurri and served with baked potato and sweet potato thyme fries and roasted beets and carrots has notes of fresh herbs and earthiness. To pair, choose a Rosado and a red Tempranillo wine that have balanced notes with light spiced finishes.
Ingredients
Scale
Basil Chimichurri Sauce
- 3 cups loosely packed fresh basil leaves
- 1 small red onion, diced
- 2 cloves of garlic
- 1/3 cup olive oil
- 2 T white wine vinegar
- 1 T honey
- 1/2 tsp chilli paste
- salt and pepper as needed
Salmon Baked with Basil Chimichurri
- 4 filets of wild salmon
- 8 T basil chimichurri sauce (from above)
- salt and pepper as needed
Baked Thyme Potato Fries
- 3 russet potatoes or sweet potatoes, sliced into 1/2 inch thick strips
- few sprigs of thyme
- 2–3 T olive oil
- sea salt and pepper
Roast Thumbalina Carrots and Golden Beets
- 8 Golden beets, sliced vertically in half
- 8 thumbalina carrots, cleaned and tops trimmed
- salt, pepper and olive oil as needed
Instructions
Basil Chimichurri Sauce
- Process all the ingredients to a smooth paste and reserve.
Salmon Baked with Basil Chimichurri
- Preheat oven to 375F.
- Spread a thick coating of the sauce over the flesh side of the fish and bake for 25-30 minutes until opaque and flaking.
- Serve immediately.
Baked Thyme Potato Fries
- oss salt and pepper over the potato slices and spread in one layer on an oven proof rack. Sprinkle thyme sprigs over. Place rack in a pan and drizzle the olive oil generously over.
- Bake at 375 for 25 mins. Remove when crisp and lightly golden brown.
Roast Thumbalina Carrots and Golden Beets
- Toss the vegetables in salt, pepper and olive oil and roast for 25 minutes until crisp on outside and soft inside. Serve immediately.
- Category: Main