2cupsraw baby spinachRMJ: we used one bunch of regular
¼cupparsley, stalks included
1tsp.dried oregano
½cupolive oil
¼cupbalsamic vinegar
2tbsp.honey
½tsp.red pepperRMJ: start with a ¼ tsp., and then adjust to taste
¼cuptoasted walnuts
salt to taste
4 5-oz.salmon filets, patted dry and brushed lightly with olive oil
Instructions
Combine spinach, parsley and oregano in a blender or food processor until finely chopped. Drizzle in olive oil and balsamic vinegar, then blend to combine. Add honey, red pepper and walnuts, pulse until combined then season to taste with salt.
If using as topping for salmon, preheat the oven to 425ºF before you start on the chimichurri. Once the dip is completed, roast, grill or pan-fry it to your preferred doneness and top with the chimichurri sauce. Serve hot.