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Fillet of Salmon with Pickled California Prune Chimichurri

We’ve been cooking in the test kitchen this week, wanting to create delicious recipes that can help our mental health and look after our bodies… this barbecued salmon with pickled California prunes has they key nutrients to help our brain be more alert and happy.

Find more California Prune recipes at:


  • For the chimichurri:

  • 1 clove garlic - chopped

  • 1 medium red onion - chopped

  • 1/2 red chilli - seeds removed, and chopped

  • 70ml red wine vinegar

  • 150g California Prunes - chopped

  • 100ml extra virgin olive oil

  • 2 bunches flat leaf parsley

  • For the salmon:

  • 4 x 180g portions salmon fillet

  • 1tbsp extra virgin olive oil

  • 1 tsp sea salt

  • 1 tsp freshly ground black pepper

  • 2 bunches asparagus


  1. Mix together the chopped garlic, onions, chilli and California Prunes in a mixing bowl.

  2. Pour over the red wine vinegar and let it stand for 10 minutes, in order to pickle the ingredients and make them nice and tangy

  3. Add the parsley and olive oil and mix the salsa together. Leave to stand while you cook the salmon

  4. Drizzle some olive oil over the salmon fillets and season with salt and pepper

  5. Place the salmon onto a hot barbecue, with the salmon. Cook for 4-5 minutes on each side, or until cooked. My new BBQ soapstone is great for cooking fish outside, but if you want to cook inside instead, place the salmon and asparagus onto a baking tray and grill for approximately 8-10 minutes until the salmon is fully cooked

  6. Serve the salmon with the asparagus and California Prune chimichurri salsa


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