Chimichurri is a really fun and versatile South American condiment. It’s ridiculously easy to make, and even easier to play around with to create your own recipes. Since I’m not keen on oregano, I make a parsley-heavy version of it. If you’re down with oregano, play on, player. For those unfamiliar with millet, it’s a vitamin-rich grain with a nutty flavor profile. If you can’t find it, replace it with your favorite side. I strongly advise giving it a shot and trying something new. Note that one cup of uncooked millet makes three cups cooked.


serves 2, 35 minutes



  • 1 bunch flat leaf parsley 
  • 1 bulb of garlic
  • 3/4 cup EVOO
  • 1/4 red wine vinegar
  • 1/4 small red onion, minced
  • 1-2 teaspoons crushed red pepper
  • salt and pepper to taste 


  • 1 cup millet
  • 1 tsp fat
  • 1 tsp salt
  • 2 cups water or broth


  • 1 pound (500g) salmon
  • Fresh Mixed Greens
  • Avocado, sliced


  1. Take your salmon out, pat dry with a paper towel, and let it come to room temp while you prepare your sauce and sides.
  2. Next, make the chimichurri. Pulse parsley in a food processor for 10-20 seconds, then add in garlic and pulse until combined. Mince red onion and fold into parsley/garlic mixture. Transfer to a container and fold in remaining ingredients. Adjust to your liking. Refrigerate to let flavors marry while you prepare millet and salmon.
  3. In a heavy bottom pot, toast the millet over a low heat tossing for a few minutes while it produces a nutty smell. Once it’s toasted, add in water, salt, and fat. Mix evenly, cover and let cook, checking frequently for about 10-12 minutes. Once all water is absorbed, fluff gently with a fork, cover, and remove from heat while you prepare the salmon.
  4. Divide salmon into two slabs and season with salt and pepper. Add a bit of oil to a pan and let it get hot. Place your salmon skin side down in the pan and cook through for about 8-9 minutes, as it’s a larger slab. Once the color is almost fully changed through the top, carefully flip it over and for another 2 minutes. Remove the salmon from the pan, letting it rest a few minutes before serving. 
  5. While your salmon is resting, slice half and avocado and divide it into two servings. Place it on top of mixed greens, drizzle with balsamic. Add 1/3 of the millet to your plate, then your salmon, and top with about two tablespoons of the chimichurri. 


Since I'm often too lazy to go to the import store to buy parsley and red wine vinegar, I've subbed the parsley for cilantro and vinegar for lime juice, which I can easily access on my street. Experiment with herbs and acidic profiles to get the flavors you like. Keep this shit lying around the house and impress guests by saying, "This steak has been marinating in chimuchurri for 12 hours." They'll be like, "omgz whats that lemme try."