Bacon wrapped Salmon Skewers with Chimichurri Sauce
Ingredients
1 large (1-1 1/2 pounds) salmon fillet (see note)
1-1 1/2 pounds bacon thinly sliced
2 teaspoons minced garlic
juice of 1 lime
zest of 1 lime, plus extra for topping
Instructions
Grease and preheat your grill. Use a very sharp knife to remove the skin from the salmon fillet and cut salmon into 1 1/2 inch pieces. Wrap each piece once around with a slice of bacon.
Thread salmon pieces onto your metal or wooden skewers. (if using wooden skewers, be sure to soak them in water for 30 minutes prior to using so they don't catch fire on the grill)
Prepare your chimichurri sauce
Grill salmon for 6-10 minutes, turning throughout to ensure even cooking. Remove from heat and drizzle lightly with the chimichurri sauce over salmon and serve immediately. Place remaining sauce in a bowl and serve with the salmon.
Recipe Notes
When picking out a salmon fillet for this recipe, I recommend looking for one that is thicker and has as close to an even thickness throughout as possible. This way the skewers salmon pieces are close to the same size and will cook evenly.
Chimichurri Sauce
Ingredients
1/2 cup chopped parsley
4 cloves garlic - chopped
1 shallot - chopped
1 tsp dried oregano
1 small red chili - seeded and diced (or 2 tsp crushed red pepper)
3 tbsp red wine vinegar
1 tsp salt
1/2 tsp ground pepper
2/3 cup good-quality extra-virgin olive oil
Instructions
Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over processing).
Transfer the mixture to a clean bowl and pour the olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes, time permitting.
