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Grilled salmon with vegetable "fettuccine" and palm oil
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
2 servings
Pathrycia
@patromero- Ingredients
- Recipe
- Large carrot1 unit(s)
- Large Zucchini1 unit(s)
- Medium Red Onion1 unit(s)
- Sicilian lemon1 unit(s)
- Salmon Filet400 g
- cherry tomato100 g
- Refined Cassava Flour100 g
- Palm oil20 ml
- "Fettuccine": wash the carrots and zucchini well. With a vegetable peeler, cut the carrots and zucchini into long noodle-shaped strips. Chop the red onion into half moons. Grate the zest of the Sicilian lemon.
- "Fetuccine": heat a large skillet with 2 strands of oil and add the carrot strips, with salt and pepper to taste. Saute for 3-4 min, without letting it get too soft. Remove from skillet and transfer to a bowl. Do the same with the zucchini and then the onion and tomatoes. Mix all the vegetables in a bowl and season them with the lemon zest. Taste and adjust salt and pepper to taste.
- Salmon: season the salmon with salt, black pepper and lemon juice to taste. Heat a frying pan with 2 strands of oil and start grilling the salmon on the skin side. Grill for 5-7min and then grill each side for another 3min. Turn off the heat and set aside.
- In a bowl, mix the manioc flour with the palm oil and a pinch of salt. Mix well until all the farofa turns yellow.
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