Dinner
Brazilian Churrasco-Grilled Norwegian Salmon
Churrasco Salmon
Skin-on Norwegian salmon fillet skewered and grilled churrasco-style over high heat until charred and juicy, served over toasted cassava-flour farofa with fresh parsley and cilantro chimichurri, finished with lime.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
852Calories
42.8gProtein
48.6gFat
48.1gCarbs
2.1gSugar
3.2gFiber
2012mgSodium
88mgChol
9.3gSat Fat
548mgPotassium
92mgCalcium
2.4mgIron
3.2mcgVitamin B12
18mgVitamin C
gluten-free
egg-free
protein-rich
fusion-kitchen
thirty-min-meals
gluten-free
Instructions
1
Prep
Blend parsley, cilantro, garlic, dried oregano, red wine vinegar, and olive oil into chimichurri. Pat salmon dry, season generously with sea salt on both sides.
2
Grill
Grill the skewered salmon skin-side up over high heat 3 minutes, then flip and grill skin-side down 3 minutes more, basting often, until charred outside and just opaque inside.
3
Toast
Toast cassava flour and onion in butter over medium heat 4 minutes until golden, nutty-fragrant, and crisp throughout.
4
Rest
Let grilled salmon rest off the heat 2 minutes.
5
Plate
Slide salmon off the skewer onto the golden farofa, spoon chimichurri across, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g12 oz salmon fillet, skin-on
- 4 tbsp4 tbsp olive oil
- 2 tbsp2 tbsp coarse sea salt
- 120g1/2 cup cassava flour
- 4 tbsp4 tbsp unsalted butter
- 140g5 oz onion
- 40glarge handful parsley
- 20gsmall handful cilantro
- 88 garlic cloves
- 2 tsp2 tsp dried oregano
- 4 tbsp4 tbsp red wine vinegar
- 1 tsp1 tsp red chile flakes
- 22 fresh lime
