Salmon with Carrot Greens Chimichurri Recipe

Vegan salmon: A plant-based alternative to traditional salmon, often made from soy or pea protein.

Carrot greens: The leafy tops of carrots, adding a fresh and slightly bitter flavor to the chimichurri.

Parsley: A fresh herb that adds a bright, slightly peppery flavor to the sauce.

Garlic: Adds a pungent and aromatic flavor to the chimichurri.

Olive oil: Provides a rich and smooth base for the chimichurri sauce.

Red wine vinegar: Adds acidity and a tangy flavor to balance the sauce.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth of flavor to the chimichurri.

When preparing the chimichurri, make sure to finely chop the carrot greens and parsley before adding them to the blender. This ensures a smoother blend and a more uniform texture. Additionally, allow the olive oil and red wine vinegar to sit with the herbs for a few minutes before blending to let the flavors meld together.

• vegan salmon - Substitute with marinated tofu: Marinated tofu can mimic the texture and absorb flavors well, making it a great alternative to vegan salmon.

• carrot greens - Substitute with cilantro: Cilantro offers a fresh and slightly citrusy flavor that complements the chimichurri sauce well.

• parsley - Substitute with basil: Basil provides a sweet and aromatic flavor that pairs nicely with the other ingredients in the chimichurri.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can add a different but pleasant taste to the chimichurri.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a neutral flavor, making it a suitable replacement for olive oil.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess, making it a good alternative to red wine vinegar.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, adding a unique twist to the chimichurri.

• Allow the vegan salmon to cool completely before storing. This prevents condensation, which can make the salmon soggy.

• Transfer the chimichurri sauce to an airtight container. Ensure the container is clean and dry to maintain the freshness of the carrot greens and parsley.

• Place the cooled vegan salmon pieces in a single layer in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.

• Store the vegan salmon in the refrigerator for up to 3 days. The chimichurri sauce can also be refrigerated but should be used within 5 days for optimal flavor.

• For longer storage, freeze the vegan salmon. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• The chimichurri sauce can be frozen in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. This allows you to thaw only the amount needed.

• When ready to use, thaw the vegan salmon in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

• Thaw the chimichurri sauce in the refrigerator or at room temperature. Stir well before serving to recombine any separated ingredients.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover vegan salmon on a baking sheet lined with parchment paper. Cover it with aluminum foil to keep it moist. Heat for about 10-15 minutes or until warmed through. Add a fresh drizzle of chimichurri before serving to enhance the flavors.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the vegan salmon in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until warmed through. Serve with a spoonful of fresh chimichurri.

• Microwave Method: Place the vegan salmon on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't dry out. Add a fresh dollop of chimichurri before serving.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the vegan salmon in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure it heats evenly. Serve with a fresh topping of chimichurri.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the vegan salmon on a steaming rack above the water. Cover the pot and steam for about 5-7 minutes, or until heated through. Top with fresh chimichurri before serving.

• Oven: Used to bake the vegan salmon pieces at a consistent temperature of 375°F (190°C).

• Baking sheet: A flat surface to place the vegan salmon pieces on for baking.

• Blender: Essential for combining and blending the carrot greens, parsley, garlic, olive oil, red wine vinegar, salt, and black pepper into a smooth chimichurri sauce.

• Measuring cups: Used to accurately measure the carrot greens, parsley, and olive oil.

• Measuring spoons: Used to measure the red wine vinegar, salt, and black pepper precisely.

• Knife: Necessary for chopping the carrot greens and parsley, and for mincing the garlic.

• Cutting board: Provides a safe surface for chopping the carrot greens, parsley, and garlic.

• Spatula: Helpful for transferring the vegan salmon pieces to and from the baking sheet.

• Serving plate: Used to present the baked vegan salmon with the chimichurri sauce on top.

Pre-chop ingredients: Chop the carrot greens, parsley, and garlic in advance and store them in airtight containers.

Use a food processor: Instead of a blender, use a food processor to make the chimichurri faster.

Batch cooking: Bake extra vegan salmon pieces and store them for future meals.

Preheat the oven: Start preheating the oven while gathering your ingredients to save time.

Efficient cleanup: Line the baking sheet with parchment paper for easy cleanup.