Crispy BBQ Chip-Flavored Salmon with Pickled Giardiniera Chimichurri

 

Fresh and spicy new way to cook Salmon, I call them pickled vegetables (Giardiniera Chimichurri) and they are just the right spicy. Make them ahead a day so the flavors and spices marinate the vegetables.

Mix the BBQ Chip Dust up then too so it will be ready to marinate the Salmon the day of cooking.

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What you need:

For the Pickled Giardiniera Chimichurri:

½ cup hot or sweet giardiniera (oil-packed Chicago-style is best; see note above)

2 tablespoons red wine vinegar

Salt and pepper, onion powder, garlic powder, everything bagel seasoning

For the Barbecue Chip Dust (see note above):

3 tablespoons turbinado sugar

1 tablespoon ancho chili powder

1 ½ teaspoons cayenne pepper

1 ½ teaspoons granulated garlic

1 ½ teaspoons onion powder


1 tablespoon kosher salt

1 ½ teaspoons crushed black peppercorns

For the Salmon:

Four 4-ounce skin-on salmon fillets

1 tablespoon Barbecue Chip Dust

1 tablespoon olive oil

Serves: 4

How to make it:

For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform. Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed. Set aside.

For the barbecue chip dust, in a small bowl, mix all of the ingredients. Set aside 1 tablespoon and store the excess in an airtight container.

For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour.  

When you're ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil.  

Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more.   

Plate the fish skin-side up and top with the pickled giardiniera chimichurri.

Serve this with vegetables and cheesy grits, try them my recipes here:

Try my Green Beans with Bacon Recipe here