Grilled Salmon & Portuguese Sausage

Grilled Salmon & Portuguese Sausage

Entree // Servings 4


  • 1/4 cup minced shallots.
  • 2 garlic cloves, minced.
  • 1 1/2 cups chicken broth, divided.
  • 3/4-pound fingerling potatoes cut into 1/2-inch pieces.
  • 2 ounces Corte‚Äôs Caseiro sausage, diced.
  • 3/4 teaspoon kosher salt, divided.
  • 2 1/2 cups baby spinach leaves.
  • 1 teaspoon Spanish smoked paprika.
  • 4 (6-ounce) salmon fillets.
  • 1 tablespoon Triunfo extra-virgin olive oil


  • Prepare Grill To Medium-High Heat
  • Heat A Medium Nonstick Skillet Over Medium Heat. Coat pan With Cooking Spray. Add Shallots And Garlic To Pan; Cook 1 Minute, Stirring Frequently. Add 1/4 Cup Chicken Broth. Cover, Reduce Heat, And Cook 3 Minutes Or Until Shallots Are Tender. Stir In Remaining 1 1/4 Cups Broth, Potatoes, And Chorizo; Bring To A Simmer. Simmer 20 Minutes Or Until Potatoes Are Tender; Stir In 1/4 Teaspoon Salt. Add Spinach To Pan; Cover. Remove From Heat; Stir To Combine. Keep Warm.
  • Sprinkle Remaining 1/2 Teaspoon Salt And Paprika Evenly Over Fillets. Lightly Coat Fillets With Cooking Spray; Arrange Fillets In A Single Layer, Skin Side Up, On Grill Rack. Grill 2 Minutes. Rotate Fillets A Quarter Turn On The Same Side; Grill 3 minutes or Until Well Marked. Turn Fillets Over; Grill 5 Minutes Or Until Desired Degree Of Doneness.
  • Place 1 Fillet In Each Of 4 Shallow Bowls; Ladle 3/4 Cup Potato Mixture Over Fish. Drizzle 3/4 Teaspoon Oil Over Each Serving.

Antonio Seabra