Argentinians are big into grilling and they cook on a special grill, which is sloped and has V shaped grates that captures the fats and juices from the meat. The flavor profile of Argentinian food is not spicy, but traditionally herbaceous and very aromatic because of the spices they use in rubs and sauces. Beef, lamb and pork are all Argentinian favorites to grill, but fresh salmon is a nice lighter substitute, especially during the warm summer months.
This recipe for Grilled Argentinian Salmon with Cilantro Peanut Sauce is simple to prepare, with a quick dry rub first and an easy sauce of nuts, mustard and cilantro to serve with the fish. The cilantro peanut sauce adds a nice contrast to the smokiness of the grilled salmon and this dish definitely tastes like something you would get in an Argentinian restaurant.
2-4 fillets of salmon, about 5 ounces each
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of red pepper flakes or Aleppo pepper (my favorite)
Cilantro Peanut Sauce
1 cup fresh cilantro
1/2 cup dry roasted peanuts lightly salted
1 teaspoon Dijon mustard
1 teaspoons sherry vinegar
1/4 cup olive oil
pinch of salt & pepper
1. Preheat your grill to 375 or heat coals until light grey. In a small bowl, combine the paprika, cumin, onion powder, salt and pepper. Generously sprinkle the dry rub over the salmon.
2. In a food processor or blender, add all the sauce ingredients, except the olive oil and puree for 30 seconds. Then, with the processor running, slowly drizzle in the olive oil. Place the sauce in a bowl and reserve until later.
3. Place the fish, flesh side down on the grill and cook for 4 minutes. Gently flip the salmon over and continue to cook for 3-5 minutes, depending on how you prefer your salmon (medium rare to medium).
4. Remove the salmon from the grill and place on a platter or plate and spoon the Cilantro Peanut Sauce on each fillet. Enjoy!