2 lb salmon (each piece portioned into a 4-oz. serving)
2 tsp olive oil
sea salt, to taste
Prepare the yucca according to the package directions. Once cooked, set aside to cool. Cut into equal portions.
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.
Place all salsa ingredients into a blender and blend until smooth. Place into a bowl and refrigerate. Salsa will keep for 4 days.
Preheat grill to high heat. Season the fish with olive oil and sea salt.
Grill the salmon to medium well (about 4 minutes on each side). Let rest for about 2 minutes before serving.
Add the fried yucca and salmon to a bowl, and cover with green sauce. Garnish with cilantro and sea salt.