1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 cloves garlic, minced
Salt and Pepper
1/4 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil, PLUS 1 tablespoon extra-virgin olive oil
1/4 cup red wine vinegar
4 (6-oz) skin-on salmon fillets, (1 1/4-inch thick)

Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add 1/2 cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.

Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4~6 minutes. Flip and continue to cook until well browned on skin side, 4~6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.

Serves 4

Cooks Country, August/September 2013, recipe card