Chimichurri sauce is a South American creation usually made with coriander, parsley, garlic and olive oil. There are many variations, but this mango chimichurri sauce is absolutely delightful.
The fresh, sweet and tangy fruit stands out in this recipe and lends gorgeous colour and flavour. So simple and straightforward to make at home, mango chimichurri sauce is equally delicious served over chicken or shrimp. Bon appétit!
Ingredients
- 1 mango, peeled, pitted and cut into small cubes
- 1 bunch coriander, finely chopped
- 1 bunch English parsley, finely chopped
- 1/2 teaspoon red pepper flakes
- 60ml vegetable oil, plus more for grilling
- 2 tablespoons lime juice
- salt and ground black pepper
- 2 pieces 500g salmon fillets
Method
- In a bowl, stir together the mango, coriander, parsley, red pepper flakes, 60ml oil and lime juice. Season with salt and black pepper.
- Heat up a grill or pan to medium-high and lightly oil.
- Season the salmon with salt and black pepper and brush lightly with oil. Grill, skin side up, until the salmon begins to turn opaque, 4-6 minutes.
- Flip and cook until opaque throughout, another 4-6 minutes.
- Transfer to a plate, spoon the mango sauce over the top, serve and enjoy.
This recipe can be found in Rasa Malaysia. Low Bee Yinn is a food blogger and cookbook author.