Fillet of Salmon with Pickled California Prune Chimichurri

Here’s a new summer recipe from Chef Peter Sidwell. It’s perfect for a light lunch or supper, and can be cooked indoors or outside, so with lighter evenings and warmer weather why not fire up the barbecue, pour a glass of crisp white wine and share a simple but tasty salmon dinner

Makes: 4Prep Time: 15 minutesCook Time: 10 minutes


  • 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


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.