Now that summer weather is moving in, our herb garden is exploding, which means it’s time to make chimichurri, a vibrant blend of fresh oregano and parsley mixed with olive oil and red wine vinegar. We take the Chimichurri and mix it into house made mayonnaise for a silky, zingy, herbaceous topper that goes so well with salmon. Served with fried yukon potatoes and sauteed broccolini.