Crisp-Skin Salmon Fillets with Chimichurri Sauce

• 1 cup finely chopped (but not minced) fresh parsley leaves, preferably flat-leaf
• 1/3 cup plus 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely chopped garlic
• 1 teaspoon hot red pepper flakes, or to taste
• Salt to taste
• Four 6-ounce salmon fillets, preferably cut from the center of a thick fillet, skin on and scaled

1. Combine the parsley, 1/3 cup of the olive oil, the lemon juice, garlic, and red pepper flakes in a bowl and stir to combine.
2. Season to taste with salt and add more red pepper if you like (it should be quite hot).
3. Let sit while you prepare the fish or up to a couple of hours.
4. Preheat the oven to 500F.
5. Put the remaining 2 tablespoons olive oil in a large ovenproof skillet, preferably nonstick, and turn the heat to high.
6. When the oil smokes, add the salmon, skin side down.
7. Cook for about 30 seconds, shaking the pan once or twice to make sure the fillets dont stick.
8. Transfer to the oven and roast for 5 minutes or until the fish is medium-rare to medium.
9. Sprinkle the top of the fish with salt and serve it with the sauce.

parsley, extra virgin olive oil, lemon juice, garlic, hot red pepper, salt, salmon

Taken from www.epicurious.com/recipes/food/views/crisp-skin-salmon-fillets-with-chimichurri-sauce-386157 (may not work)