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Salmon With Fried Yucca and Green Sauce

Salmon With Fried Yucca and Green Sauce

Salmon With Fried Yucca and Green Sauce

  • Cook Time: 1 Hour, 30 Minutes
  • Yield: 8 Servings

The green chile enchilada sauce and fried yucca that tops this golden grilled salmon gives this traditional seafood dish a flavorful Mexican twist. Recipe created by Chef Eduardo Ruiz.


  • 2 lb. yucca, frozen
  • 16 oz. canola oil
  • ½ lb. tomatillos, cleaned
  • 28 oz. Medium Green Enchilada Sauce
  • 2 tbsp. lemon juice
  • 3 cloves garlic
  • 1 jalapeño
  • ½ tsp. cumin
  • 1 bunch chopped cilantro
  • 1 tbsp. salt
  • 2 lb. salmon (each piece portioned into a 4-oz. serving)
  • 2 tsp. olive oil
  • sea salt, to taste


  1. Prepare the yucca according to the package directions. Once cooked, set aside to cool. Cut into equal portions.
  2. In a medium-sized pan, heat canola oil over medium flame. Add the cooked yucca to hot oil and fry until crispy, about 6-8 minutes. Place the yucca on a paper towel to drain excess oil. Season with sea salt to taste.
  3. Place all salsa ingredients into a blender and blend until smooth. Place into a bowl and refrigerate. Salsa will keep for 4 days.
  4. Preheat grill to high heat. Season the fish with olive oil and sea salt.
  5. Grill the salmon to medium well (about 4 minutes on each side). Let rest for about 2 minutes before serving.
  6. Add the fried yucca and salmon to a bowl, and cover with green sauce. Garnish with cilantro and sea salt.