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There was a bear who liked Chimichurri as it is the most manly of the cilantro sauces, but his lady bear always liked Guacamole because of the creaminess. One day the two bears were fighting over the green goodness and a splash of Guacamole fell on the Chimichurri and the "Guacachurri" was born, a creamy kind of cilantro, parsley, olive oil and avocado mix that since its beginnings have delighted all who try it.

Inspired by this awesome sauce, we will like to present you with a grilled salmon on top of a bed of "Guacachurri" sauce accompanied with a Strawberry and Balsamic dressing Arugula salad and fresh strawberries filled with Balsamic "caviar", the perfect mix for the perfect Summer.

Ready to create Summer memories?...

Step 1: Get All Your Ingredients and Utensils Together

Strawberry Balsamic Dressing

Servings: 4

Ingredients:

3/4 pack of fresh strawberries, sliced

1/2 cup of Balsamic vinegar

1/2 cup of Olive Oil

1 Tablespoon of Dijon mustard

1 teaspoon of garlic, minced

Arugula

Green grapes

Salt & pepper to taste

Utensils:

Knife

Large cookie pan

Mixer

Spoon to taste:)

GuacaChurri

Yes, we came up with this name as it is the result of merging Chimichurri recipe with guacamole ingredients.

Servings: 4

1 pack of cilantro, washed

1/4 pack of parsley, washed

1 avocado, peeled

1 tablespoon of Sriracha, why not?

1/4 cup of olive oil

1Tablespoon of garlic, it can be minced or whole cloves...

Salt & Pepper to taste

Utensils:

Knife

Mixer

Spoon to taste

Balsamic Vinegar "caviar"

1 cup of olive oil, refrigerated for 30 minutes

1/2 cup of balsamic vinegar

1 teaspoon of Agar Agar (link)

Utensils:

1 small pot

1 whisker

1 pipette (link)

bowl

strainer

Grilled Lemon Salmon

Servings: 4

1 fillet of fresh salmon

1/2 cup of leaves of basil, minced

1 tablespoon of garlic, minced

1 teaspoon of olive oil

1 lemon, sliced

Salt & pepper to taste

Utensils:

1 sheet of aluminum foil, enough to wrap your salmon

Grill. ours is a propane grill, but it is your choice

Step 2: Caramelize the Strawberries

For a better and stronger taste on the salad dressing, we like to caramelize the strawberries by slicing them and placing then in a cookie sheet for 20 min in the oven at 425 F.

Take the sheet out of the oven, let it cool down (don't burn yourself), then scrap the strawberries with a knife.

This step is very important to enhance the flavor of this amazing dressing.

Step 3: Mix Mix Mix (Strawberry Dressing)

Place dijon mustard, mint leaves, salt & pepper, garlic and caramelized strawberries in the mixer bowl. Then start up your mixer and slowly add the balsamic vinegar and then the olive oil.

Add a few fresh strawberries for that citric hint. Stop mixing and save it in the refrigerator until halting time.

Step 4: Prepare and Grill Your Salmon

Once you have all your ingredients together, cut the salmon in 2 inch wide slices, this will make plating easier, prettier, nicer.

Place the salmon in aluminum foil and add basil, garlic, salt & pepper, oiled oil and lemons on top.

Wrap the salmon completely and place it the top of your grill for 20 min in medium/low heat.

After 20 min place it on a side, but don't unwrapped to keep it warm.

No one likes cold grilled salmon, right? :P

Step 5: Mix, Mix, Mix "The Amazing Guacachurri"

Add all the ingredients for the Guacachurri (I just like to say this word :P), in the mixer, except olive oil. Adding the olive oil have to be during mixing, and in a slow pace, so all the ingredients merge nicely into a creamy sauce.

Step 6: Lets Make Some Magic (Balsamic "caviar")

This is one of my favorite parts, because the result is super cool and taste amazing!

In here we will need to place the balsamic vinegar in a medium/low heat (our electric stove works on 4), until it start a slow boil when that happens remove the pot from the stove and add the Agar Agar and start mixing immediately with a whisker until you find a heavier texture like in picture number 5, you will be able to see the heavier balsamic in the bottom of the pot.

Then pull the olive oil cup from the freezer and with the help of the pipette (we bought ours in amazon) start dropping the agar agar and balsamic mix, you will see the "bubbles" of balsamic falling down into the olive oil.

When done, separate the balsamic bubbles from the olive oil with the help of a bowl and a strainer.

Save your balsamic magic apart.

We are ready to plate!!!

Step 7: Let's Plate!!! or Impress Your Guests...

Impress your guests with a professional look meal.

We used a long serving plate to add the linear result. It will provide a smooth transition from every item on the plate without smooching it in a round regular plate.

On this final step, you can play with the dishes to add an artistic composition.

We started with the arugula, strawberry, green grapes, avocado salad, topping it with the fantastic Strawberry Dressing, then we cut a hole on a couple of strawberries because the Magic balsamic "caviar" tastes delicious with them, they are homies!!!

Then, the Guacachurri to make a creamy bed for the Salmon. Oh, wait!

The Salmon have to be unwrapped and it is your choice to leave the lemon slices or take them out, or just leave one as we did, because the flavor is already there.

Now, you have a beautiful and full of flavor plate ideal for this hot Texan Summer.

Step 8: Destroy the Plate and Chill

Now it is time to eat and sit on the backyard to watch the stars and relax!!!

I have added an extra picture to show another way to cook the Salmon and Guacachurri together in the oven, which turned out super good!!!

Just enjoy cooking and eating delicious food with the people you love.

We (the Bear and I), always enjoy cooking and enjoying life, you should do too!

Thanks, and don't forget to vote for us on the contest above!!! Wink ;)

<p>This sounds awesome! Can't wait to make some</p>

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