Pacific Salmon with Chimichurri Sauce

• 1 Salmon Fillet, skinned and deboned
• Chimichurri Sauce -
• 1 bunch parsley
• 1 bunch cilantro
• 3 tablespoons capers
• 2 garlic cloves
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil

Turn on your food processor and drop in garlic to mince.  Stop and scrap down the bowl.  Put the parsley, cilantro, capers in a run processor to finely mince. Add the vinegar and pepper flakes.  Pulse to combine.  While processor is running drizzle in olive oil and mix until well combined. Season with salt and black pepper.  Let sit for 30 minutes so that the flavors blend.

Heat broiler to high.  Coat fish with Chimichurri sauce and place on baking pan.  Place fish under broiler, starting close to the heat elements for 3 minutes.  Lower rack and continue to cook fish under broiler until done, I like medium to medium rare on my salmon, so maybe another 8-10 minutes.   Remove from oven and let rest for 5 minutes.  Put extra sauce in bowl and serve with the fish.  Serve and enjoy!