The garlic, lemon and parsley sauce in this steak recipe is based on chimichurri, a traditional Argentine sauce that is served over grilled meats. Here it makes a perfect dipping sauce for an appetizer of bite-sized steak pieces. Be sure to use fresh parsley, not dried. Fresh parsley is essential for the vibrant green color of the sauce as well as the fresh flavor and smooth texture.
Garlic Dijon Baked Salmon 1.5 lbs salmon 2 tbsp fresh parsley, finely chopped 2 large OR 3 small cloves of garlic, pressed 1.5 tsp Dijon mustard ½ tsp salt ⅛ tsp freshly ground black pepper ⅛ cup mild olive oil 2 tbsp fresh lemon juice Lemon slices Mix ingredients, spread on fish and bake, skin side down @ 450 for 12-15 minutes.