Print Options:

Chimichurri Rubbed Salmon with chorizo bolognese, tagliatelle, micro basil

Yields1 Serving

This bold tagliatelle dish comes with chimichurri rubbed salmon. chorizo bolognese, tagliatelle and micro basil

Chimichurri Rubbed Salmon (Serves 4)
 8 oz Coho salmon
 Chimichurri, recipe follows
 Chorizo Bolognese, recipe follows
 1 lb tagliatelle pasta, cooked according to package instructions
 1 bunch parsley
 3 cloves garlic, peeled
 2 tbsp red onion, diced
 ¼ cup cup red wine vinegar
 ½ juice and zest of lemon
 ½ cup olive oil
 salt and pepper to taste
Chorizo Bolognese
 2 tbsp olive oil
 1 onion, finely diced
 1 carrot, chopped
 2 celery stalks, chopped
 1 leek, chopped
 2 garlic cloves, minced
 1 tbsp tomato paste
 1 tsp fresh thyme, chopped
 1 tsp fresh oregano, chopped
 1 lb ground chorizo
 ½ cup cup white wine
 1 can San Marzano tomatoes, pureed (28oz)
 1 cup parmesan cheese
 micro basil, garnish

Chimichurri Directions

1. In food processor, combine all ingredients except olive oil. Pulse 15 seconds. Slowly add olive oil and pulse until well combined.
2. Rub both sides of salmon filets before grilling.


Chorizo Bolognese Directions

1. In a large saute pan over medium heat add olive oil and heat until shimmering. Add onion, carrot, celery, leek and garlic and cook until caramelized about 20-30 minutes.
2. Add tomato paste, thyme, oregano and chorizo until the sauce takes on a deep, rusty color; about 20 minutes. Add white wine to deglaze pan. Add San Marzano tomatoes.
3. Reduce heat to low and let sauce cook down slowly for 2 hours until rich and thick.
4. Add cooked pasta to sauce and stir to combine. Add parmesan cheese and stir to combine.
5. To serve place grilled salmon on center of plate and add a generous scoop of chorizo bolognese. Top with micro basil.