Charred Grilled Salmon Skewers — Brazilian Churrasco-Grilled Norwegian Salmon — Churrasco Salmon
Norwegian salmon skewered and grilled churrasco-style over open flame, charred and basted, served with toasted cassava-flour farofa and a bright green chimichurri with a wedge of lime.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend the chimichurri from parsley, cilantro, garlic, oregano, red wine vinegar, and olive oil. Skewer and salt both salmon fillets.
Grill
Grill the skewered salmon over high heat 3 minutes per side, basting often, until charred outside and just opaque.
Toast
Toast the cassava flour with the onion in butter over medium heat 4–5 minutes until golden, crisp, and nutty fragrant.
Rest
Rest the grilled salmon off the heat 2 minutes until the juices settle and the flesh firms up just slightly.
Plate
Slide each salmon fillet off its skewer over the golden farofa, spoon the chimichurri across, and finish each plate with a lime wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.