Salmon and Chimichurri Sauce

For the Chimichurri (pronounced chimichurri):

• 1/2 cup extra-virgin olive oil
• 1 cup chopped cilantro
• juice from 2 lemons
• juice from 1 lime
• 1 Tablespoon minced garlic
• 2 Tablespoons Chili Powder
• 1/4 teaspoon Chimayo Powder
• 1/4 teaspoon Mrs Dash Extra Spicy
• 1 can 12 oz tomato sauce
• 1 can 7 oz Green Chile peppers, diced or 3 roasted Green Chiles, peeled and chopped
• salt and pepper to taste

For the fish (pronounced fish):

• 1 Tablespoon paprika
• 1 teaspoon cayenne
• 2 Tablespoons olive oil
• 4 - 6 ounce salmon steaks
• 1 Tablespoon garlic, minced
• 1 Tablespoon Soy Sauce

Prepare the Chimichurri: Stir in all ingredients, season with salt and pepper to taste and coarsely blend (pulse a few times) in a food processor. Set aside. This could be made teh day before so that the ingredients blend.

Spray grill with non-stick spray. Heat grill to medium-high heat.

Prepare fish: combine the oil and peppers and brush on to the salmon steaks. Grill the salmon steaks 6 minutes on each side.

Top the salmon with generous servings of the chimichurri sauce. Garnish with lime slices and winning lotto tickets. Serve with yellow rice and Pinot Noir wine.