Chimichurri Salmon with Slow-cooked Beans & Barley

Fresh herbs, bright acidity, and spice brings this simple healthy Salmon filet to life.



  • 4 Salmon Filets
  • 2 limes

For the Chimichurri:

  • 1 Bunch Fresh Parsley cleaned with the stems removed
  • 1 Bunch of Fresh Cilantro cleaned and lower firm stems cut off
  • 4 cloves fresh garlic
  • 1 small shallot chopped
  • 1/2 cup Apple Cider Vinegar
  • Salt and Pepper to taste
  • 1/4 cup Extra Virgin Olive Oil

For the Beans and Barley:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Medium Yellow Onion diced
  • 2 stalks of celery diced
  • 1 small carrot diced
  • 2 cups Vegetable low sodium or no salt stock
  • 1 cup of water
  • 3/4 cup of barley
  • 1 can of black beans
  • 1 can of pinto beans
  • 1 tbsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp oregano
  • 1 tsp Salt add more if desired
  • 1/4 tsp pepper
  • zest and juice of 1 lime


  1. For the Chimichurri, add all the ingredients together with the exception of the oil in a blender. Blend till combined and scrape into a bowl. While whisking add your oil slowly till combined. Adjust with more acid if desired. Set aside till ready to serve.
  2. For the Beans and Barley, add a tbsp of Extra Virgin Olive Oil to a sauté pan over low heat. When heated, add your carrot, celery, onion, and pepper and cook down for 5 minutes. Add garlic and continue to cook for an additional minute. Add the beans and barley and incorporate. Add the water, stock, spices, salt, and pepper. Bring to a boil and lower to a simmer for 30 minutes or until the barley is tender and liquid is reduced.
  3. For the Salmon, place 1 1/2 inch of water in your D3 3 Quart sauce pot. Place two salmon filets in the BCRF steamer insert. Drizzle with a touch of Olive oil, sprinkle with flake salt, squeeze the juice and add sliced the limes on top of the salmon. Steam for 7-8 minutes. Remove from insert.
  4. To serve, plate a spoonful of the beans onto a plate. Top with your Salmon filet and spoon the Chimmichuri onto the Salmon. Enjoy.

Pro Tip

You can always use dry beans and do this the really long way. The beans will become a standout too. The night before soak your beans in water. Drain. Complete as directed above but increase your liquid to 2 cups of stock and 4 cups of water. The beans will take roughly 2 hours to cook.


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