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Seared Salmon & Charred Chimichurri Bowl Recipe

Seared Salmon & Charred Chimichurri Bowl Recipe

Ingredients

  • 4 oz.
    Broccoli Florets
  • 1 c
    Cross Valley Farms® Cauliflower Rice
  • 4 oz.
    Harbor Banks® Salmon, pan-seared
  • 1 c
    Cross Valley Farms Baby Wild Arugula
  • 2 oz.
    Charred Chimichurri Dressing
  • 4 T
    Shallot, minced
  • 4 T.
    Rykoff Sexton® Key Lime Juice
  • 2 oz.
    Monarch® Red Wine Vinegar
  • 24 ea.
    Green Onions, charred
  • 4 ea.
    Garlic Cloves
  • 4 oz.
    Extra Virgin Olive Oil
  • 1 c
    Cilantro, chopped
  • 1 c
    Parsley, chopped
  • 1 T
    Monarch Dried Oregano
  • 1 c
    Glenview Farms® Plain Greek Yogurt
  • 5 ea.
    Radish Slices

Preparation

Chimichurri Dressing
Char the green onions until slightly blacked, about 1-2 minutes per side. Allow to cool, then chop finely.

In a food processor, combine the charred green onions, minced shallots, lime juice, red wine vinegar, garlic cloves, chopped cilantro, parsley, oregano, Greek yogurt and Extra Virgin Olive Oil. Blend until smooth. Adjust seasoning with salt and pepper.

Chimichurri Bowl
Toss the broccoli florets with olive oil, salt and pepper. Roast for 20–25 minutes, turning halfway, until tender and golden brown.

Sauté the cauliflower rice for 5-7 minutes until softened. Season with salt and pepper.

Season the Harbor Banks Salmon with salt and pepper, and sear for 3–4 minutes on one side until golden brown. Flip and cook for another 2–3 minutes, or until preferred doneness.

Assemble the bowl by layering the ingredients – cauliflower rice, roasted broccoli, arugula and seared salmon on top. Drizzle the charred chimichurri dressing over the top.