- 2 pieces of hearts of palm with their outer skin, about 20 cm each in length, cut in half, lengthwise
- ½ cup olive oil
- 2 tablespoons chopped parsley
- 4 tablespoons chopped onion
- 1 lemon cut in half and the other half in slices
- 1 fillet of Chilean Salmon, of approximately 1 kg
- salt to taste
1. Wrap the palm pieces in foil and grill them on the barbecue for about 30 minutes.
2. In a bowl, mix the oil, sauce, onion, lemon slices, salt and let stand.
3. When the hearts of palm are soft, divide each one lengthwise in half, brush them with the herbal oil, season with salt and, without removing the peel, put them back on the grill with the pulp side up.
4. Place the whole lemon half on the grill together with the hearts of palm, with the pulp side down. Grill until dark brown and caramelized.
5. Place the salmon with the skin side down on a hot fish grill (with no flames), season with salt, and brush with herbal oil.
6. Roast until the skin begins to change color, then turn the salmon and roast for another 5 minutes. And turn the hearts of palm over.
7. Squeeze the roasted lemon over salmon and serve with the hearts of palm.
Tip: Cooking time may vary depending on the distance the grill is from the coals.
Preparation time: 20 minutes
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