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.