Crisp-skin salmon fillets with chimichurri sauce from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home (page 236) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Peasant-style potatoes; Potatoes with bay leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on June 19, 2021

    We made this with king salmon and it was delicious. The chimichurri was perfectly spiced we used mexican chili flakes. I would chop the parsley a little more finely next time. I loved it my husband thought it was more like poached than roasted.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.