1Tablespooncrushed hot red pepper flakesor less to taste
1/2cupred wine vinegar
1/2cupextra virgin olive oil
1tspfreshly ground black pepper
salt to taste
For the Baked Salmon:
1 12-16ouncefilet of wild salmonfrozen is fine
1teaspoonextra virgin olive oil
Salt and pepper to taste
Instructions
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
To prepare sauce: In a medium bowl, whisk together all the red chimichurri ingredients until well-blended. Leave at room temperature for 1 hour or refrigerate, in a well-sealed container, for 2 to 3 weeks.
To prepare salmon: Pat salmon dry with paper towels. Place salmon skin-side down on the prepared baking sheet. Rub with the olive oil and sprinkle with salt and pepper. Bake until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness. To serve, spoon the red chimichurri sauce over top of the salmon and serve immediately with extra sauce on the side.