The Ultimate plantain and salmon salad bowl. One of those meals that come together before your favorite playlist gets to playing your favorite song.
Is it just me or putting your favorite things together in a bowl has become the never ending food trend. Absolutely love pairing items that some would thing are unusual and yet they work like a match made in my grandma’s kitchen.
First of all no random yapping because this recipe is so simple and comes together like a breeze. You can go ahead and tell them lunch will be served in 20 minutes!
Get you a fine piece of salmon, or any fish of choice. Give it a generous dose of suya spice. Yes I use my suya spice on EVERYTHING! Lets get your plantains going since my salmon takes just about 7 minutes on the pan for some flaky goodness.
OVEN BROILED PLANTAINS
So your plantains went avocado on you! Yes , meaning they were a little too ripe before your intended feast day. Worry not my dear friends. Say goodbye to oily fried plantains and hello to these crispy, oven broiled sweet plantains. I might just give up fried plantains for good…….*hmmm hmmm*. Okay maybe not but the point is , these are so good the only reason for frying is if I’m feeding a lot of people and pressed for time.
Simply grease your baking sheet with some olive or canola oil spray. Place your thinly sliced plantains into a single layer. Give the plantains just another quick spray then broil until brown. WOWZA!!!! They almost did not make it to the bowl. You can sprinkle some kosher salt after broiling for some sweet and salty marvel.
Plantain and salmon salad bowl
Now build your ultimate plantain and salmon salad bowl as you wish. Keeping it simple but I see avocados making an appearance somewhere. Hope you make this and enjoy it as much as we did. Share and let us know what else in the Afrovitalityeats kitchen you’ve been cooking.
Salmon, plantain and kale salad bowl
Ingredients
suya salmon
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1/4 tsp cameroon contri onion
- 1/4 tsp cameroon pepper
- 2 pinches of sea salt
- 1/4 maggi cube
kale /cabbage salad
- 1 medium to large kale leave (younger leaves better)
- 1/2 cup sliced red cabbage
- 1/2 Tbsp roasted peanuts
- 1/2 Tbsp craisins
- pinch kosher salt
- 1 tsp olive oil
- 1/2 tsp honey ginger balsamic
- crushed black pepper
Broiled plantains
- 1 medium ripe plantain
- olive oil spray
Instructions
- Wash peel and slice plantains as desired , preferably thin. Grease cookie sheet with olive oil spray. Place plantains in a single layer. Spray plantains lightly with Olive oil spray. Broil on high for 5 minutes or until golden brown and slightly charred. Flip and broil again until brown. Transfer into bowl
- Wash kale, remove large vein and chop . Drizzle olive oil and add kosher salt. Use clean hand and gently massage kale. Add red cabbage, honey ginger balsamic and some freshly cracked black pepper. Toss and transfer to bowl.
- Mix all ingredients in a small spice bowl to make rub. Wash and pat dry salmon. Generously sprinkle rub, coating entire fish including skin side.
- Heat small or medium fry pan. Drizzle olive oil and carefully place salmon, skin side down. Cook for about 3-4 minutes. Flip and cook for another 3 minutes or until salmon easily flakes off with fork. Break into bite sized pieces and add into bowl. Top salad with crushed roasted peanuts / craisins and serve.
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