Most often guacamole is relegated to a small bowl next to some tortilla chips. Brion & I love ‘guac’ and since its so quick and easy to make, we use our fair share. This creamy, citrus infused quac is the perfect foil for this salty, savory salmon.
Plantains make another good pairing to this meal. While technically, they can be eaten raw when they are very ripe, the fruit is called a ‘cooking banana’ for a reason. For most part, they are prepared like a vegetable …. specifically, a potato. Around the world, the fruit is used to make breakfast, lunch, dinner and even dessert.
The unripe plantain is traditionally prepared with a deep-frying method. The frying is done twice to ensure a crispy chip. You first peel the green plantains and slice them. Then the chips are fried on both sides, removed from the oil and blotted on paper towel. The plantains are now flattened somewhat and re-fried to provide extra crispiness. Salt may be used to add flavor to the chips. The thicker version should be served hot or warm and are nice eaten with guacamole, garlic sauce or grated cheese as a side dish.
As always, in my quest to bake rather than deep fry, I decided to bake our plantains today.
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- 4 - 170 gm (6 oz.) salmon filets
- 1 Tbsp olive oil
- seasoning of your choice Suggestion: salt, chili powder, cumin, smoked paprika, onion powder, black pepper
- 2 large (yellow/black) plantains
- 2 Tbsp olive or coconut oil
- 1/2 tsp coarse sea salt
- 2 large avocados, peeled, pitted & cubed
- 1 Tbsp lime juice
- 1/2 tsp salt
- 1 clove garlic, minced
- 2 Tbsp onion, minced
- 1 tsp cilantro, chopped OR use fresh cilantro 'paste' found in the fresh herb section at the grocery store
- 1 large Roma tomato, diced small
Ingredients
Salmon
Plantains
Guacamole
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- In a large bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion, cilantro & diced tomato. Cover & set aside until ready to use,
- Preheat oven to 375 F. Line a large baking sheet with aluminum foil placed shiny side up. Brush one side of foil lightly with oil.
- Peel & slice plantains into 1/3-inch slices. Place the plantains on the oiled side of the baking sheet & roast for about 10 minutes. Remove from oven & with the bottom of a tumbler, 'squash' each piece down flat. Thinner = crispier. Season with coarse sea salt.
- Brush opposite side of pan with olive oil & add the salmon fillets to the baking sheet. Brush salmon lightly with a bit of oil & season with your choice of seasonings.
- Place the salmon & plantains in the oven & roast for about 10 minutes or until salmon flakes when you cut into it & is slightly opaque.
- Serve salmon topped with guacamole alongside plantains. Steamed rice compliments this meal as well.