Dinner
Brazilian Churrasco-Grilled Norwegian Salmon
Churrasco Salmon
Skin-on Norwegian salmon fillet grilled churrasco-style over high heat until charred outside and opaque within, then rested and served over toasted cassava-flour farofa. Finished with bright green chimichurri made from fresh parsley, cilantro, garlic, and oregano, with a lime wedge on the side.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
894Calories
41.6gProtein
48.8gFat
50.3gCarbs
2.9gSugar
3.1gFiber
1289mgSodium
89mgChol
12.4gSat Fat
668mgPotassium
72mgCalcium
3.4mgIron
3.2mcgVitamin B12
38mgVitamin C
egg-free
gluten-free
protein-rich
fusion-kitchen
thirty-min-meals
gluten-free
Instructions
1
Prep
Blend parsley, cilantro, garlic, oregano, and red wine vinegar into chimichurri; set aside. Salt the salmon fillet thoroughly on both sides.
2
Grill
Grill the skewered salmon skin-side down over high heat for 3 minutes until charred, flip, grill 3 minutes more basting often until just opaque at the thickest point.
3
Toast
Toast cassava flour with onion in butter over medium heat for 4 minutes until golden, crisp, and nutty fragrant.
4
Rest
Rest the grilled salmon off the heat for 2 minutes.
5
Plate
Slide salmon off skewer onto the golden farofa, spoon chimichurri across, and serve with 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
- 140g2.5 oz / 1 small 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
