Hasselback Air Fried Salmon with Cilantro Chimichurri

• 2 x 6 oz Salmon filets, skin on
• 1 tsp adobo, Loisa has a delicious blend
• 2 tbsp EVOO

Chimichurri:

• 1 bunch of cilantro, about 2 heaping cups of well rinsed leaves and stems
• ⅓ c shallot, minced and divided
• 3 cloves garlic, coarsely chopped
• ½ c extra virgin olive oil
• ¼ c lime juice (red wine vinegar is also nice)
• 1 tsp kosher salt
• ¼ tsp Aleppo pepper

Create hasselback salmon by slicing each filet crosswise until just before you reach the sturdy skin every ¾” across the entire filet.

Generously smother the salmon with EVOO down into the deep nooks you just created and season with adobo spice blend.

Preheat your air fryer. Arrange the sliced and seasoned salmon filets on their sides, positioned in a circle with the skin surface on the inside to maximize the air flow around the flesh segments. Air fry for 8-12 minutes until they reach your desired doneness. Alternatively, roast in the oven at 425 on their sides on a baking sheet lined with a rack.

Serve over rice with chimichurri on top.

To prepare the Chimichurri: Coarsely chop cilantro, leaves and stems. Reserve about ¼ cup and place the rest in a small food processor. Add shallot, reserving about 2 TBS. Add garlic, extra virgin olive oil, lime juice, salt and pepper. Pulse/blend on high for about 20 seconds or until smooth. Taste. Adjust seasoning with more salt, pepper and lime juice if necessary. Pour into a small bowl and stir in reserved cilantro and shallot.

Recipe developed by Chef Anna Rossi @annarossiofficial