Eva's Wild Whole Roasted Salmon Filet with Smokey Chimichurri

Whole roasted Eva's Wild salmon fillet, rubbed with smoked paprika and doused with Argentinian Chimichurri

Recipe by Pieter Dijkstra

Serving Size: 6

INGREDIENTS

• 2 pounds salmon fillets, Eva's Wild
  
• 1 bunch parsley, chopped
• 2 ounces shallot, finely chopped
• Dry salmon filet with a paper towel.
• 3 cloves garlic, finely chopped
• 4 ounces red wine vinegar
• 4 ounces extra virgin olive oil
• 1 teaspoon oregano
• 1 each chile de arbol, dry
• 1 Tablespoon paprika, sweet/smoked
• 1 Tablespoon kosher salt
• 1/2 Tablespoon black pepper

DIRECTIONS

1. Preheat oven to 400ºF
2. Dry salmon with a paper towel and even coat the fish with smoked paprika. Set aside.
3. In a food processor, add olive oil, vinegar, chile de arbol, grain, shallot, salt and pepper and pulse all ingredients together. Add the roughly chopped parsley to the food processor and pulse a few more times. The mixture should remain chunky and smooth. Pour into a measuring cup  and set aside.
4. Transfer the salmon onto a sheet pan lined with parchment paper and place in the oven to cook for 8 minutes.
5. Rotate the pan and continue cooking for another 3-5 minutes. When the internal temperature  reaches 140ºF, remove the pan from the oven.
6. Pour 3/4 of the chimichurri onto the hot salmon and reserve the remaining chimichurri for extra garnish.  
7. Serve on the platter of your choice.

Suggested wine: Walker Bay Chardonnay, 1992