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Export 10 ingredients for grocery delivery
Step 1
For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform
Step 2
Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed
Step 3
Set aside
Step 4
For the barbecue chip dust, in a small bowl, mix all of the ingredients
Step 5
Set aside 1 tablespoon and store the excess in an airtight container
Step 6
For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour
Step 7
When you're ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil
Step 8
Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes
Step 9
Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more
Step 10
Plate the fish skin-side up and top with the giardiniera chimichurri
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